Bagels
Serves
8
Total Time
248 MINS
Calories
225
Similar to pretzels, these chewy, malty bagels are boiled before baking. Try making them the evening before, and bake in the morning.
- Barley malt syrup
1 tbsp (about 21 g)
- Active dried yeast
4 g (about 1 tsp)
- Salt
7.5 g (about 1 ¼ tsp)
- Water
250 g (about 1 cups)warm
- Bread flour
450 g (about 3 ¾ cups)
- Vegetable oil
as needed
- Baking soda
1 tbsp (about 13.95 g)
- Salt
1 tsp (about 6 g)
- Barley malt syrup
30 g (about 1 ⅜ tbsp)
- Water
3 L (about 3 kg)
- Egg white
1 (about 30 g)
- Water
15 g (about 1 tbsp)
- Poppy seeds
as needed
INGREDIENTS
- 1. Add barley malt syrup, active dried yeast, salt and water to a clean small bowl
- 2. Whisk together until combined then set aside
- 3. Add bread flour to a clean stand mixer bowl
- 4. Make a well
- 5. Transfer yeast mixture to dough
- 6. Mix until combined - 3 min, low speed
- 7. Let rest - 5 min
- 8. Knead until elastic - 3 min, dough hook
- 9. Transfer dough to large mixing bowl
- 10. Cover with plastic wrap
- 11. Let rise - approx 1 hr
- 12. Prepare a clean baking sheet with parchment paper
- 13. Turn out dough on lightly-floured surface
- 14. Form
- 15. Transfer content of stand mixer bowl to baking sheet
- 16. Brush with vegetable oil
- 17. Cover with plastic wrap
- 18. Let rise until doubled - approx 2 hr
- 19. Pre-heat oven - 230°C
- 20. Add baking soda, salt, barley malt syrup and water to a clean stockpot
- 21. Heat until boiling
- 22. Boil content of small bowl in mixture
- 23. Add egg white and water to a clean small bowl
- 24. Beat until combined
- 25. Brush until coated
- 26. Sprinkle with poppy seeds
- 27. Bake until golden brown - 8 min, 230°C
- 28. Serve
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
