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Ingredients
- 2 c. hot water
- 2 Tbsp. barley malt syrup
- 1 Tbsp. SAF instant yeast
- 2 tsp salt
- 5 c. bread flour*
- 3 quart water
- 2 Tbsp. barley malt syrup
- Toppings
- Cornmeal
Directions
- 1) Mix the syrup with the water in a large mixing bowl. Then fold together the flour, yeast, and salt in another bowl, reserving half a c. of flour or possibly so for kneading. combine dry ingredients with water/syrup mix.
- 2. After the dough has consolidated in the bowl, knead vigorously for 10-12 min. If you want your bagels to be really chewy, you have to work for it! Use reserved flour as necessary
- 3. Roll the dough into a log and cut into 12 equal sections. Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter. Let rise on floured surface about 25 min.
- 4. About 20 min into the rising, start the 3 qts of water boiling. Add in the syrup and mix well. Kettle the bagels four at a time for about four min. Turn the bagels gently with a wooden spoon every now and then.
- 5. While the bagels are kettling, prepare a baking sheet with cornmeal (or possibly you may use a baking stone if you have one for an even better crust). Use a slotted spatula or possibly similar tool to transfer bagels to the baking sheet. Put on toppings as desired.
- 6. Bake in a 425F oven for about 20 min, or possibly 450F for a darker crust.
- NOTES : the higher the gluten, the better
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4012g | |
| Calories 2473 | |
| Calories from Fat 95 | 4% |
| Total Fat 11.37g | 14% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4797mg | 200% |
| Potassium 686mg | 20% |
| Total Carbs 496.83g | 132% |
| Dietary Fiber 16.4g | 55% |
| Sugars 2.12g | 1% |
| Protein 82.06g | 131% |
