Ingredients:

  • 500g high-protein bread flour
  • 275ml warm water (105°F)
  • 1 tbsp non-diastatic barley malt powder
  • 2 tsp fine sea salt
  • 2.25 tsp instant yeast
  • 2 tbsp barley malt syrup or honey
  • 1 tsp baking soda
  • 0.25 cup everything bagel seasoning

Instructions:

  1. Combine 275ml warm water with 2.25 tsp instant yeast in your mixer bowl. Let it sit for 5 mins until a light foam appears on the surface.
  2. Add 500g bread flour, 1 tbsp malt powder, and 2 tsp salt. Mix on low until a shaggy mass forms.
  3. Knead for 8-10 mins using the dough hook until the dough is smooth, stiff, and bounces back when poked
  4. Place dough in a lightly oiled bowl, cover, and let rise for 1 hour until doubled in size.
  5. Punch down the dough and divide into 8 equal pieces (approx. 100g each). Roll each into a tight, seamless ball.
  6. Poke a hole through the center of a ball and gently stretch until the hole is about 2 inches wide.
  7. Place shaped bagels on parchment, cover, and let rest for 30 mins until they look slightly puffed and airy.
  8. Boil a large pot of water with 2 tbsp malt syrup and 1 tsp baking soda until it reaches a vigorous simmer.
  9. Drop bagels in (2-3 at a time) and boil for 1 min per side until the skin looks wrinkled and set.
  10. Dip the wet bagels into the 0.25 cup seasoning and bake at 425°F for 20 mins until deep mahogany and sounding hollow when tapped.