INGREDIENTS

INSTRUCTIONS

Malt powder not only gives the bagels a good taste, when used in the water
bath it gives them a shiny crust.
In a large bowl, dissolve the yeast in the warm water. Stir in the malt and
sugar, then the salt and flour. Knead the dough till smooth (by hand, mixer
or machine). Shape the dough into a ban, place it in a lightly greased bowl
covered with lightly greased plastic wrap, and allow it to rise till
doubled in bulk, 1 to 1-1/2 hours.
When the dough has risen, punch it down and transfer it to a lightly
greased work surface. Put the water into a large, shallow pan -- the water
should be about 3 inches deep -- and add the malt and sugar. Bring the
water to a boil while you're shaping the bagels.
Divide the dough into 16 pieces. Working with one piece of dough at a time,
shape it into a ball, poke a hole through the center with your index
finger, and twirl; the dough will form a ring. Place the bagels on a
parchment-lined baking sheet as they're shaped. Boil them immediately, or
let them rise a bit.
Reduce the boiling water bath to a very gentle simmer. Gently transfer the
bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer them
for about 30 seconds on each side, then return them to the baking sheet.
Bake the bagels in a preheated 425°F oven for 20 minutes, or until they're
a deep golden brown.
Notes:
To rise or not to rise? Giving the bagels their bath immediately after
shaping, you'll have a very chewy, quite-dense bagel. Letting the bagels
rest for half an hour or so after shaping, while it makes the boiling
trickier (don't let them deflate), fields a lighter, puffier bagel. Try it
both ways boil half immediately, and let the other half rise. That way you
can see just hove much you can let the bagels rise and still be able to
handle them successfully.
After you've boiled the bagels, and before you bake them, you may sprinkle
them with sesame seeds, poppy seeds, caraway seeds, coarse salt, or
whatever you wish. Bagels brushed with a bit of beaten egg white before
topping will be shinier, and hold onto their topping better.
To make flavored bagels, add ingredients to the dough before kneading. Bits
of cooked spinach or fresh chive or garlic, diced onions, cinnamon and
raisins are all popular.
Non-diastatic malt powder is made from sprouted barley kernels which have
been roasted (to intensify their natural sweetness), ground, filtered in
water (to remove husks and bran), then dehydrated. The resulting sweet
powder, with its characteristic "caramelized" taste, has been a favorite
ingredient of bagel bakers for years. Malt powder not only, gives bagels a
good taste, when used in the water bath it gives them a shiny crust.
Non-diastatic malt differs from diastatic malt in the way it's processed.
Unlike diastatic malt, it doesn't retain the enzymes which gives yeast a
boost; however, it's a much more stable, "user-friendly" malt, as you don't
have to worry about adding too much and perhaps causing your dough to
collapse.
Aside from bagels, you may use malt as you would any sweetener, use it in
place of the sugar in your recipes.
NOTES : Makes: 16 to 20

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