Plain Bagels

Ingredients for Plain Bagels

• 1 envelope active dry yeast (5g)

• 1 1/2 tablespoons plus 60ml honey, divided

• 1 tablespoon non-diasatic malt powder (such as King Arthur brand)

• 45ml neutral oil, plus more for greasing

• 1125g high gluten flour such as strong flour

• 2 cucchiaini di sale kosher

In the bowl of a stand mixer, whisk together 650ml water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.

Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.

Lightly oil a baking sheet. Portion dough into 160g balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.

Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 238°C. In a large wide pot, bring 3.8L of water and 60ml honey to a boil.

On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.

Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in centre of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.

Avvertenza

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