Ingredients:

  • 500g high-gluten bread flour
  • 290g lukewarm water
  • 2 tbsp barley malt syrup
  • 1.5 tsp instant yeast
  • 2 tsp fine sea salt
  • 2 tbsp barley malt syrup (for boiling liquid)
  • 1 tbsp baking soda (for boiling liquid)

Instructions:

  1. Combine dry ingredients. Place 500g high gluten flour, 1.5 tsp instant yeast, and 2 tsp fine sea salt in your mixer bowl.
  2. Add the liquids. Pour in 290g lukewarm water and 2 tbsp barley malt syrup. Mix on low until a shaggy, stiff mass forms.
  3. Knead the dough. Work the dough for 10 minutes by machine or 15 minutes by hand until the surface is smooth and elastic.
  4. Initial Rest. Let the dough sit covered for 1 hour at room temperature until it has slightly relaxed and expanded.
  5. Portioning. Divide the dough into 8 equal pieces (roughly 100g to 110g each). Roll each piece into a tight, smooth ball.
  6. Shaping. Poke a hole through the center of each ball and gently stretch it until the hole is about 2 inches wide.
  7. Cold Fermentation. Place shaped bagels on a parchment lined tray, cover tightly, and refrigerate for 12 hours. This builds the complex, malty aroma.
  8. The Boil Prep. Bring a large pot of water to a boil with 2 tbsp barley malt syrup and 1 tbsp baking soda. The water should look like dark tea.
  9. Boiling. Drop bagels in (2 or 3 at a time) and cook for 1 minute per side until they look puffy and slightly wrinkled.
  10. The Bake. Place on a lined sheet and bake at 220°C (425°F) for 20 minutes until the crust is a deep, mahogany brown and sounds hollow when tapped.