- 8
Ingredients
- FOR THE DOUGH:
- 2 teas active dry yeast
- 1 1/2 cups warm water
- 2 teas malt syrup or light brown sugar
- 4 cups bread flour
- 2 1/2 teas salt
- Cornmeal for sprinkling
- FOR THE SIMMERING LIQUID:
- 2 quarts water
- 1/4 cup malt syrup or light brown sugar
Preparation
Step 1
1. Whisk together the yeast, water, and malt syrup or brown sugar in a pyrex measuring cup and let stand for 5 to 10 minutes, until cloudy. Place the bread flour and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine, then, with the machine funning, add the liquid in a steady stream. Process just until the dough comes together.
2. Remove the dough from the food processor and divide into 8 equal pieces. Roll the pieces into balls, cover them with a damp kitchen towel, and allow them to rest for 15 minutes.
3. Roll the balls into eight 12 inch long sausages and join the sausages at the ends, overlapping the ends slightly. Pinch together on the bootom of the over lap.
4. Line a 12 x 17 inch half sheet pan with parchment paper and spray the parchment with pan spray or dust with cornmeal. Place the bagels on the pan, spray them lightly with pan spray, and cover with plastic wrap. Refrigerate for 10 to 12 hours or overnight, until they double in volume.
5. Remove the bagels from the refrigerator. Place a baking stone on the middle rack of the oven and preheat the oven to 450 for 30 minutes. Sprinkle a baking peel or a sheet pan generaously with cornmeal.
6. Bring the water to a simmer and add the malt syrup or brown sugar. Cut the parchment between the bagels. Lift 2 bagels, one after another, with their parchment and carefully invert off the paper into the shimmering water. Cook for 20 seconds, then flip the bagels over and cook for another 20 seconds. Remove from the water and place on the cornmeal-sprinkled baking peel or sheet pan. Repeat with another 2 bagels.
7. Quickly slide the 4 bagels from the peel or sheet pan onto the baking stone and bake for 12 minutes, or until golden brown. Transfer to a wire rack. Repeat with the remaining bagels, 2 at a time in the water bath and 4 at a time on the baking stone. serve warm or at room temperature, toasted if desired.