Variation 1 (original recipe)…makes 8 bagels
1 ½ cups warm water
2 teaspoons active dry yeast
1 tablespoon granulated sugar
2 tablespoons plus ¼ cup barley malt syrup (or honey)
3 ½ cups bread flour, plus additional for shaping
1 tablespoon
Olive oil, for greasing
1 large egg whisked with 1 tablespoon of water
Optional seasonings: sea salt, sesame seeds, onion flakes, garlic flakes, poppy seeds
1. Pour warm water into a small bowl, dusting with yeast and sugar. Let stand until yeast dissolves and begins to foam (about 5 minutes). Stir in 2 tablespoons of barley malt syrup.
2. In a mixer or large bowl, combine flour, salt and yeast mixture. Knead dough until elastic (about 8 minutes). Move the kneaded dough into a greased large bowl. Cover with plastic wrap (or towel) and let it sit for 1 hour…until it has doubled in size.
3. Preheat the oven to 425 degrees. Move the dough to a floured surface and divide it into 8 equal pieces. Shape each piece into a ball. Using your thumb, middle, and index fingers, create a hole in the center of each dough ball. Spin the dough around your fingertips until you’ve formed a ring. (Keep in mind that the bagel holes will shrink in the oven. So, consider making them larger than you’d think.).
4. Place the bagels on a floured baking sheet; cover with a damp towel. Let them sit 10 minutes.
5. Meanwhile, fill a large stockpot or a wide (3-4” deep) stainless steel pan with 6 quarts of water. Whisk in ¼ cup of barley malt syrup. Bring water to a boil.
6. Then, using a slotted spoon and working in batches, lower the bagels into the water allowing them to boil 1 minute per side. Transfer the bagels to a sheet pan lined with parchment paper and greased with olive oil. Brush each bagel with egg wash and sprinkle with your seasoning(s) of choice. Puncture bagels with a fork. 7. Bake for 10 minutes. Rotate the baking sheets and bake for another 10 minutes. Once the bagels are golden brown, remove from oven and allow to cool . Store in an airtight container.
