Thomas Makes Homemade Bagels - Kitchen Conundrums with Thomas Joseph

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is budget-friendly.

malt syrup

💰Cheaper: honey

Honey can be a more accessible sweetener.

Proof the yeast by mixing 1 2/3 cups warm water (100 to 110 degrees) with 3/4 teaspoon active dry yeast; let sit until bubbly.

In a stand mixer bowl, add 1 pound 6 ounces of bread flour.

Add the yeast mixture to the flour, scraping out all the yeast.

Add 1 tablespoon of barley malt syrup, 3 tablespoons of granulated sugar, and 1 1/2 tablespoons of salt to the mixer.

Mix on medium speed for 1-2 minutes until a dough forms; then knead slightly by hand.

Shape the dough into a ball and place it in an oiled bowl; let it proof in a warm spot for about 2 hours.

After proofing, turn the dough out onto a surface and portion it into 10 equal pieces.

Roll each piece into a round ball and place on a rimmed baking sheet lined with parchment paper; let rest for 15-20 minutes.

Shape each ball into a bagel by inserting your thumb into the center and pulling the sides out to form a ring.

Let the shaped bagels sit for another 20-30 minutes to proof.

In a large stockpot, bring 5 quarts of water to a near boil and add 2 tablespoons of barley malt syrup.

Carefully float the bagels in the water for about 30 seconds, ensuring they don't touch each other.

Remove the bagels from the water and place them back on the baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens