Fresh, warm bagels are an unbeatable breakfast delight! And now you can enjoy the classic everything bagel made fresh from your very own kitchen. High-gluten flour gives these bagels their classic chew, while Everything Bagel Topping provides crunch and flavor.
To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the starter ingredients in a small bowl and stir until combined. Cover and let rest at room temperature overnight.
To make the dough: In a large mixing bowl, combine the starter with the water, salt, flour, 1 1/2 teaspoons malt powder, and yeast. Mix and knead to make a smooth, elastic dough; this will take 8 to 10 minutes using a stand mixer set at medium speed.
Cover the dough and let it rise until noticeably puffy, about 45 minutes.
Divide the risen dough into six pieces (100g each) and form into balls. Poke a hole in the center of each and stretch until the hole is 1” across.
Place the bagels on a parchment-lined baking sheet and let them rest for 30 minutes, covered. They won’t rise much, but you should see some expansion.
While the bagels are resting, preheat the oven to 425°F.
Pour water to a depth of 2” to 3” into a large, deep skillet or canning kettle with a lid. Add 1 tablespoon non-diastatic malt to the water. Ten minutes before the end of the bagels’ rising time, bring the water to a simmer.
Drop the bagels into the water and simmer for 90 seconds. Gently turn over (a chopstick works well here) and cook for an additional 90 seconds. Lift the bagels out of the water, let them drain, and place back on the baking sheet. Sprinkle with the bagel topping or the seeds of your choice.
Bake the bagels for 22 to 24 minutes, until they're a deep golden brown. Remove from the oven and transfer to a rack to cool completely.
Store leftover bagels, tightly wrapped, at room temperature for several days; freeze for longer storage.
To make using bagel molds: Once you've shaped the bagels (including making the hole) place them onto lightly greased bagel molds, pressing down to the base. Cover and let rise for 30 minutes. For the water bath, pour water to a depth of 3/4” into a large deep skillet or canning kettle with a lid. Bring the water to a simmer 10 minutes before the end of the bagels’ resting time. Place the bagels on their molds into the skillet, cover, and steam for 2 minutes. Remove the bagels and molds from the skillet and sprinkle with bagel topping or the seeds of your choice. Place the bagels on their molds onto a baking sheet and bake for 22 to 24 minutes, until they're a deep golden brown. Remove them from the oven, wait 5 minutes, then transfer the bagels from the molds to a cooling rack.
