Bagels are easily one of our favorite breakfast foods. They’re satisfyingly tasty both plain and simple, or everything’d up until they’re ready for the Met Gala. We use a bit of diastatic malt powder to get our bagels red carpet ready with an even browning and perfect chew.
Ingredients
- Bagel
- 360g (1 ½ Cups) Water
- 675g (5 Cups + 6 Tbsp) Bread Flour
- 3.75g (1 ½  tsp) Instaferm Red
- 30g (2 Tbsp + ¼ tsp) Sugar
- 32g (4 Tbsp) Diastatic Malt Powder
- 13g (1 Tbsp+2tsp) Salt
- Poaching Liquid
- 5 Liters (21 Cups) Water
- 30g (1 ½ Tbsp) Buckwheat Honey ( use regular honey if unavailable)
- 10g (1 ½ tsp) Baking Soda
Equipment
- Stand Mixer
- Large Heavy Bottom Pan
Timing
Active Time: 45 Minutes
Total Time: 12 Hours
Yield
8 Bagels
-
Create Dough
In a stand mixer, combine the water, 250g (2 Cups) of the flour, and instaferm. Mix for 5 minutes or until combined.
Remove mixing bowl from mixer, cover and leave in a warm area for 1 hour or until it doubles in size.
Return bowl to mixer, slowly add the remaining flour, sugar, diastatic malt powder, and salt.
Mix for 20 minutes. This is a pretty firm dough, so if the mixer appears to be struggling remove from the bowl and knead by hand once combined. Knead until its a nice smooth dough.
Remove from bowl, cover and rest for 20 minutes.
-
Roll and Shape Dough
Return the dough to the work surface and portion into 8 pieces, (140g) each and roll into balls.
Holding the dough in your palm, Use your thumb and pointer finger from your other hand to pinch down in the center of the ball of dough, breaking through the dough until your fingers meet.
Keeping your fingers pinched together, roll  the dough around your fingers making a nice bagel shape.
Once shaped, place on a parchment lined baking tray, cover with plastic wrap, and place in the refrigerator overnight.
-
Poach and add Toppings
The following day, remove the bagels from the refrigerator for 30 minutes and preheat an oven to 425°F.
Bring the water, honey and baking soda to a rolling boil in a large heavy bottom pan.
Place 4 bagels in the pan and cook for 2 minutes. Flip and repeat for another 2 minutes.
Carefully remove the poached bagels and lay one side in the topping mix, press down gently to make sure the toppings adhere and are well coated or leave plain.
-
Bake
Place the bagel, topping side up on a baking tray lined with parchment paper.
Place in oven and bake for 15 minutes or until golden brown.
Remove and place on a cooling rack, cool, and serve immediately or store for up to 7 days.
Based on 4 Review(s)
11 Comments.
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1. The recipe calls for 13 grams salt (1 tbsp & 2 tsp.) but this isn’t correct. 1 tbsp is 19 grams so are we supposed to use the weight measurement or the volume measurement? 2. The recipe doesn’t mention punching down the dough before shaping. Mine has a developed a lot of air bubbles. Do you degas it before shaping or not? 3. Once the bagels are formed and refrigerated overnight typically dough would be covered with saran, but your recipe doesn’t mention covering the dough. Should it be uncovered to dry out? 4. That’s a huge amount of poaching liquid for 8 bagels. Shouldn’t the recipe be halfed?
All volumetric measurements will differ. I would suggest measuring by weight if you feel the volume is too much. the shaping process will degas the dough. Yes, the dough will need to be covered over night with plastic wrap to prevent the forming of a skin on the bagels. If you feel the poaching liquid is too great you can make a half batch and it should work the same.
[…] our Bagel On The Brain recipe a try! Bagels are easily one of our favorite breakfast foods. They’re satisfyingly tasty […]
Are you sure that Diastatic Malt Powder alone is enough without any yeast? I’m not brave enough to attempt unless recipe explicitly describes that yeast is omitted intentionally.
Instaferm Red is a yeast.
[…] Recipe Link: Baker’s Best Bagel Bombs Bagel on the Brain […]
wow, that is a lot of Diastatic Malt Powder – recipes I’ve seen usually call for ~0.8% but you’ve got 4.7%… 32g is not a type-o, correct? also, I’m doing sourdough rather than yeast so not sure if that makes a difference. thanks!
The recipe is correct, the amount of DMP makes for a chewier bagel! Sourdough shouldn’t effect the final out come but it make take some minor tweaks to get right. Let us know how it comes out.
how long does instaferm yellow yeast last in freezer?
As long as it is properly stored it should last two or more years. Best way to test it is to add a small amount to some warm water with a sprinkle of sugar. If it begins to bubble within 10 to 15 minutes then the yeast is still active.