Ingredients
- For the water bath:
- 1 1/2 cups lukewarm water
- 2 tsp kosher, sea oR bread salt
- 1 Tb Diastolic malt or brown sugar, or barley syrup.
- 4 cups bread flour
- Water about 2 inches deep in pan/skillet
- 2 Tb diastolic malt
- 1 Tb sugar
Preparation
Step 1
Combine the ingredients in Kitchenaid mixer & mix on speed 2 for 10 min.
Drop knead until smooth/elastic. Lightly grease a bowl and place dough into, cover & let rest for 1 1/2 hrs.
Remove dough & divide into 8 pieces; shape each into a ball. Cover & let rest for 30 min.
Meanwhile put water in (I use my electric skillet) pan and bring to gentle boil. Add diastolic malt & sugar to water.
Use your finger to poke a hole in one ball; twirl until the hole is about 2 inches. Repeat with all of the balls. Put bagels (do not crowd) in the gently boiling water 2 min on first side 1 min on the other side.
Bake the bagels at 425 degrees for 15 min. Turn the bagels and continue baking for 5-10 min.
If you want to top the bagels with onions or garlic or any combination including onions &/or garlic remove bagels 1-2 min before they are done & top w/ dried onions &/or garlic (& anything else you'd like w/ the onions/garlic) return the bagels to the oven & continue to bake for 1-2 min more. Use an egg white wash to brush on the bagels before topping them. You can top with seeds when you turn the bagels as the seeds will not burn like the garlic/onions.