In keeping with traditional methods, we boil our bagels briefly before baking. This ensures that they will have a chewy interior, as well as a crisp outer crust.
Recipe information
Yield
makes 10
Ingredients
Preparation
Step 1
In the bowl of an electric mixer, whisk together yeast and water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.
Step 2
Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
Step 3
Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
Step 4
Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
Step 5
Preheat the oven to 500°F, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more. Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
Step 6
Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350°F. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely. Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.
Bagels how-to
Step 7
The dough is rolled into a log and then formed into a doughnut shape; the ends should overlap. With the dough wrapped around your hand, the seam is smoothed by gently rolling it against the work surface.
