Stuart Borken's blog

Bagels, #8, The Most Perfect Recipe

Source:   stu borken

Description: This is the best recipe for bagels.  Unfortunately it only makes 8.

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MATERIALS NEEDED;

1medium size nesting/rising bowl, weigh it and record it's weight

1/2Tablespoon evoo for rising bowl, oil it after mixing dry ingredients in it

2-Cup Pyrex measuring cup to proof the yeast

1Kitchen Aid Pro 600 Heavy duty stand mixer with lift bowl and rubber edged paddle attachment

Bagels, pretty good ones

Description: The original recipe asked for barley malt syrup. I found that did not help the recipe. In the year 2013 I read about diastatic malt powder and non-diastatic malt powder and how to use these in bagel making. Now I can produce nice crunchy crusted bagels with soft chewy interiors. I make plain, sesame topped and poppy seed topped and onion bagels. I egg wash them for a nice sheen and the wash allows the toppings to adhere.

1 1/2 cups spring water, warmed to 105-degrees

1 1/2 teaspoons active dry yeast