INGREDIENTS
SPONGE:
375 g (about 1 2/3 cups warm water), about 90 degrees
20 g (1 1/2 tablespoons) sugar
3/4 teaspoon active dry yeast
325 g (about 2 1/3) cups bread flour
BAGELS:
325 g (about 2 1/3 cups) bread flour
30 g (about 3 tablespoons) diastatic malt powder
10 g (about 2 teaspoons) kosher salt
all the sponges from above
BOILING WATER:
2-3 quarts of water, your pot should be 1/2 full
1/4 cup barley malt syrup
1/2 teaspoon baking soda
INSTRUCTIONS
- For the sponge, mix all ingredients in a KITB stand mixer bowl. Cover with plastic wrap and leave in a warm place for 3 hours until tripled in size with bubbles.
- Mix fermented sponge, flour, diastatic malt powder, and salt using a dough hook attachment for 20 minutes until smooth and elastic. Let it rest for 15 minutes.
- Line a baking sheet with parchment paper and lightly spray with nonstick coating. Portion the dough into 130g pieces using a scale, shape it into a tight ball, and roll until smooth. Return to the baking sheet and cover with a damp cloth. Let rest for 10 minutes.
- Poke a hole in the center of the dough ball, and enlarge it to create a 4-inch diameter bagel with a 1 1/2-inch hole. Transfer to a greased baking sheet, cover with plastic wrap, and refrigerate overnight.
- Preheat the oven to 425°F. Boil bagels for 1 minute on each side in a large pot of water with barley malt syrup and baking soda. Place them on a baking sheet lined with parchment paper, sprinkle with toppings, and bake in batches of 4.
- Bake for 20-25 minutes, until golden brown, rotating the tray halfway through. Transfer the bagels to a rack for cooling. Repeat with the remaining bagels. Bagels will BE kept for 4-5 days in a sealed storage bag at room temperature. Serve and enjoy!