Makes 1 dozen bagels
1 teaspoon instant yeast
4 cups bread flour
2 1/2 cups water
1/2 teaspoon instant yeast
3 3/4 cups bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder
1 tablespoon malt syrup, honey, or brown sugar
1 tablespoon baking soda for the water
Cornmeal for dusting the pan
Toppings for the bagels such as seeds, salt, onion, or garlic
We mixed up the sponge and let it set out for about 4 hours. Then, we added the dough ingredients using brown sugar as the sweetener. My brother got to knead the dough and learned how to tell when the kneading was complete. Since we didn't want huge bagels, we separated the dough into 16 balls instead of 12 and let them rise for 30 minutes. Next we shaped the balls into a bagel shape (top left) and let that rise for another 30 minutes. While this rise was completing, I heated the oven to 450 degrees and got a large pot of water with some baking soda boiling.
Once we were ready, we placed the bagels in the boiling water for a minute on each side. With the oven on high heat and a large pot of water boiling, this was a hot job! Once they were boiled, we baked them until golden brown in the oven. The recipe didn't call for it, but we flipped the bagels over to make sure they were extra done.
Aaron wanted to see what the bagels would taste like without boiling so we tried a few this way. Definitely not the same! The chewiness of a bagel comes from boiling them, and without boiling, they tasted more like bread. In all, this was a fun experience and we had tasty bagels for breakfast :)