With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
Yield: makes 8
- 1 1⁄2 tsp. active dry yeast
- 3 Tbsp. barley malt
- 4 tsp. wheat gluten
- 4 cups all-purpose flour
- 1 Tbsp. kosher salt
- 3 Tbsp. cornmeal
- Mix together yeast, 2 tbsp. barley malt, and 1 1⁄2 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.
- 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.
- Shape each ball into a thick, 11”-long rope. Form into bagels by overlapping the ends of each rope by about 1 1⁄2”, 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.
- 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.
- 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.