- 1 and 1/2 cups warm water (110 degrees or 45sec in microwave)
- 1 and 3/4 teaspoons Quick-rise yeast
- 4 cups bread flour (or 3 cups bread flour and 1 cup wheat)
- 1 Tablespoon packed light or dark brown sugar (or barley malt syrup)
- 2 teaspoons salt
- coating the bowl: nonstick spray or 1 Tablespoon olive oil
- 8 cups water
- 2 tblsp barley malt syrup
- 1 tblsp baking soda
- 1 tsp salt
MAKE THE BAGEL DOUGH
- Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes or until the yeast blooms.
- Add the barley malt. Add the flour one cup at a time. Add salt. Beat on low speed for 3 minutes. Let rest 5 minutes. The dough is very stiff and will look somewhat dry. Kneed on the countertop for 10 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter.
- Preheat oven to 475°F (218°C).
- Water bath: Fill a large, wide pot with 8 cups of water. Whisk in the malt barley. Bring water to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Bake for 8 minutes. Rotate rack. Bake for another 5 minutes. Place a sheet pan on the bottom rack to help prevent the bottom of the bagels from burning.