Homemade Bagels

With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.

Homemade Bagels
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
Yield: makes 8

Ingredients

  • 1 12 tsp. active dry yeast
  • 3 Tbsp. barley malt
  • 4 tsp. wheat gluten
  • 4 cups all-purpose flour
  • 1 Tbsp. kosher salt
  • 3 Tbsp. cornmeal

Instructions

  1. Mix together yeast, 2 tbsp. barley malt, and 1 12 cups lukewarm water (about 80°) in the bowl of a standing mixer with a dough hook. Meanwhile, sift together gluten, flour, and salt into a bowl. Sift twice more, then add flour mixture, 1 cup at a time, to yeast mixture, beating at the lowest speed until you've added all the flour and the dough is rough- looking and just barely holding together, about 4 minutes. Increase speed to medium- slow and continue mixing until dough forms a smooth, stiff ball, 8–10 minutes.
  2. Put dough on a lightly floured surface and cut into 8 equal pieces (about 4 oz. each), then roll into smooth balls. Cover with plastic wrap and set aside for 5 minutes.
  3. Shape each ball into a thick, 11''-long rope. Form into bagels by overlapping the ends of each rope by about 1 12'', dampening with a little water to hold the ends together. Then place on a cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate for about 10 hours.
  4. Preheat oven to 450°. Adjust oven rack fitted with a baking stone to center position. Remove dough rings from refrigerator. Bring a large pot of water to a boil over high heat. Add remaining barley malt, then drop rings, 3 or 4 at a time, into boiling water for 30 seconds. Turn over with a large skimmer and cook for another 30 seconds. Remove rings from water and drain, bottom side down, on a wire rack.
  5. Slide boiled rings onto the baking stone in the oven and bake until deep golden brown and crisp, about 14 minutes. Cool on a wire rack. Serve warm or at room temperature.