King Arthur Flour is a paradise for any baker...they have everything there. I was browsing their website a couple days ago and found some items that I felt would kick my bagel making up a notch (or two)...Everything Bagel Seasoning and Malt Syrup. The dough I made with the following recipe was a much more stiff dough and much more dense. It was made with all bread flour and the Malt Syrup. I did have a little difficulty shaping these because the dough was dryer than I was used to working with, but they came out looking pretty good!
The verdict...much chewier, denser, with a definite bakery flavor. These are delicious!!! I will definitely use this recipe again. However, if you do not own a stand mixer, I wouldn't even attempt these, I cannot imagine mixing and needing this dough by hand. Stick with my previous bagel recipe, which would be easier to knead by hand and are still delicious.
Slightly adapted recipe courtesy of CHOW
- 1 1/2 c. lukewarm water (105-110 degrees), plus 1 tbs. for egg wash
- 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
- 4 c. bread flour
- 2 tbs. malt syrup
- 2.5 tsp. kosher salt
- 4 tsp. granulated sugar
- 1 large egg white for topping
- Everything Bagel Topping
- Pour 1 1/2 cups of the water in a bowl (I used a large glass measuring cup) & dissolve the yeast, set aside. Combine flour, malt syrup, salt & sugar in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture, scraping any undissolved yeast out of the bowl..
- Mix on low until most of the flour has been worked into the dough & the dough looks shredded, about 2 min. Increase the speed to medium low & continue mixing until the dough is stiff, smooth, & elastic, about 8 to 9 min. The dough should be dry & somewhat stiff.
- Shape the dough into a ball, place it in a large oiled bowl & turn it to coat in oil. Cover the bowl with a damp towel & let the dough rise in a warm place, until it is puffy/springs back when you poke it, about 20 min. (The dough will not double in size.)
- Heat the oven to 410 degrees & arrange the rack in the middle. Fill a large, wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil over high heat, then reduce heat to medium low & let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with a Silpat. Place a metal rack inside over a dish towel and set aside.
- Turn dough out onto a dry surface. Divide the dough into 12 equal pieces, about 3 ounces each. (cover with a damp towel to prevent drying.) Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 in, & press to join so you’ve created a bagel. You can also use the shape into a ball and poke a hole in the middle method. Widen the hole in the middle so it is approximately the size of a quarter. Cover the bagels with a damp towel & let rest 10 min.
- After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) & boil the bagels 3 or 4 at a time. Cook for about 30 seconds on each side then remove to the wire rack.
- Whisk together the remaining 1 tbs. water & egg white until evenly combined. Brush the egg wash all over the bagels, then sprinkle with seasoning. Arrange the bagels on the baking sheet lined with a Silpat. Rotate the pan after 15 min. & bake until the bagels are a deep caramel color & have formed a crust on the bottom/top, about 10 min. more. Remove from the oven & let cool on a rack for at least 30 min.