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.
- 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
- Stand Mixer
- Large Heavy Bottom Pan
Active Time: 45 Minutes
Total Time: 12 Hours
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.
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.