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Bagels made with malted barley syrup NY-style boiled

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Rating: 4.6; Vote: 3

Bagels made with malted barley syrup NY-style boiled Recipe, makes 12 bagels 1 3/4 cups (415mL) water 1/4 cup (16mL) warm water 2 tablespoons (40g) malted barley syrup (could use honey instead) 1 packet ( 9g) dry yeast 1 tablespoon (15-20g) salt (I use Morton Kosher) 4 cups (500g) bread flour to start with, knead in more More barley syrup (or honey, toppings and egg wash (egg beaten with a little water) Everything bagel seasoning: 2 parts coarse salt 3 parts dried onion flakes (might be called dried chopped/minced) 3 parts dried garlic flakes (might be called dried chopped/minced) 3 parts poppy seeds 3-4 parts sesame seeds (a mixture of black and white is nice) 1 part caraway seeds (optional) 1 part fennel seeds (optional) In a large mixing bowl, combine the 1 3/4 cups water and as much flour as you can easily mix in about 4 cups. Mix/knead until all the flour is wet, then cover and let sit (autolyse) at least 20 minutes, but an hour is better. Form the dough into a nest shape with a big valley in the center. Add the malt syrup, drizzling most of it outside the hole in the center only about a teaspoon should be in the hole. Put the 1/4 cup warm water in the hole and stir in the yeast. Let the yeast bloom for about 5 minutes, then put in the salt, another dusting of flour and start kneading. Keep kneading in basically as much flour as the dough can absorb the drier the dough, the taller the bagels will be. Cover and let the dough rise until doubled, 1-2 hours. Punch down the dough and divide it into 12 smooth balls. Cover them and let them rest for about a half hour. Meanwhile, lightly grease two sheet pans. Form each of the balls into bagels (watch the video for technique, describing it here would be futile, and place them on the greased sheets. Cover loosely with plastic wrap and let rise at room temperature for about half an hour, or in the refrigerator for a day or two. The long, cold rise tastes better. Get your widest cooking vessel filled with water (leaving plenty of headroom) and bring it to a boil. Stir in enough malt syrup to make the water the color of caramel. Boil the bagels 1-2 minutes per side. While they're boiling, cover the sheet pans with parchment paper so the bagels won't get greasy when you return them to the pans. If you're topping your bagels, dip them in egg wash and then into the topping mixture. Bake at 425 F/220 C convection, or 450 F/230 C conventional until brown and crispy, 20-25 minutes.
Date: 2021-09-30

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Comments and reviews: 9

oaktree_
The egg wash makes me squint a bit, but other than that, THESE are bagels a Jew can respect. Thanks for mentioning that steaming =/= boiling! The history of bagels - without the steam, bagels could never have become the inferior mass-produced product that results in so many people thinking Dunkin Donuts sells bagels today. Fortunately, today people are learning what makes a decent bagel (though sadly few of them know about the bagel's origins.
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Daniel
You might even want to get wheat gluten to add to this dough if you think your flower does not have enough gluten. Furthermore, the autolyse also certainly hydrates the flour better/easier than you would without it.
I also suggest using sturdy/longer chopsticks as a way to grab and flip the boiling bagels.
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DerekDotD
I had the same issue with the flat bagels. I've yet to test it but I think the solution is to add vital wheat gluten. I've yet to test it though. Also how long they spend between the bath and oven I think makes a difference. But I'm not sure on that.
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Skyler
Loved the video! I made the first bagel video you had, really excited to try these!
The Autolyse process is interesting to me! It s basically just the natural version of kneading? Why needed (or usually used at least) in authentic sourdough baking?
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Dave
Why are you blooming the yeast IN the dough. The point of blooming, AFAIK is to make sure the yeast is alive, BEFORE you add it to the dough.
But if it's not alive, you've ruined your dough. If you're going to risk your dough, bother blooming?
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Heather
If you want NY Bagels without having to make them yourself- Rockland Bakery ships nation-wide: . They also have Bialies and Black and White Cookies etc other things that are hard to find outside of the NY Metro area.
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Panagiotes
Um. if you put malted barley syrup in water, you get a low pH solution, though, so you kinda need to add an alkali salt to raise the pH above 7. 0 (the syrup itself has a pH at about 5. 5, give or take.
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lav!
god, I love the little adventures Adam goes on experimenting with and learning about new ingredients; it really is humanizing and strangely relatable for a struggling home cook like me
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Grotten
im about to make bravetarts malted milk cookies. i am wondering what malt brings to the table. hope this teaches me.
edit: it did not teach me. enjoyable video nevertheless.
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