Ingredients and Weight:
- Bread flour: 4-1/2 cups (560g)
- Water for dough: 1-1/2 cups (360g)
- Water for boiling: 8 cups
- Barley malt syrup: 1 tablespoon (15g)
- Active dry yeast: 1 tablespoon (12g)
- Salt: 1 tablespoon (15g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour and salt.
- In a separate bowl, whisk together the warm water (105-115°F), barley malt syrup, and yeast. Let stand for 5 minutes, until the yeast is foamy.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough, divide it into 8 equal pieces, and shape them into bagels.
- Place the bagels on a greased baking sheet, cover with a damp cloth, and let rise in a warm place for 30 minutes, or until puffed and soft.
- Preheat oven to 450°F (230°C).
- Bring 8 cups of water to a rolling boil in a large pot.
- Carefully drop the bagels into the boiling water and boil for 1 minute per side, flipping once.
- Remove the bagels from the water and place them back on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let the bagels cool slightly before slicing and serving.
Nutritional Information per bagel:
- Calories: 280
- Fat: 1g
- Carbohydrates: 56g
- Protein: 12g
- Fiber: 4g
Dish Characteristics:
- Chewy, dense, and slightly sweet
- Golden brown exterior
- Soft and airy interior
- Perfect for breakfast, lunch, or snacks
User Comments:
- "These bagels were absolutely delicious! They had the perfect balance of chewiness and softness, and the flavor was spot on."
- "I've tried many bagel recipes in the past, but these are by far the best. They're so easy to make and turn out perfectly every time."
- "I love that these bagels are made with all-natural ingredients. They're a great way to start my day or satisfy my cravings."
Special Precautions and Tips:
- Make sure to use bread flour, as it has a higher protein content than all-purpose flour. This will result in a chewier bagel.
- Do not over-knead the dough, as this will make the bagels tough.
- If you do not have barley malt syrup, you can substitute honey or brown sugar.
- Be careful when boiling the bagels, as the water can splatter.
- Let the bagels cool slightly before slicing, as they will be hot and soft when they come out of the oven.
