Bagels
Yeasted rings boiled briefly in malted water, then baked.
3 h · 8 servings
Ingredients
- 4 cups Bread Flour
- 1 tbsp Sugar
- 2 tsp Salt
- 2¼ tsp Active Dry Yeast
- 1½ cups Warm Water
- Toppings of choice
Method
- Knead 8–10 minutes; rise 1–1.5 hours.
- Shape into bagels; rest 20 minutes.
- Boil 1 minute per side in water with malt syrup.
- Sprinkle with toppings.
- Bake at 425°F (220°C) for 15–20 minutes.
From The Edible Codex · 261 recipes
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