Bagels
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recipe by Drop https://getdrop.com/
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- Total Time
- 4hrs 8mins
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- Serves
- 8
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- Calories
- 225
Similar to pretzels, these chewy, malty bagels are boiled before baking. Try making them the evening before, and bake in the morning.
recipe updated Feb 17, 2022
Ingredients
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- Barley malt syrup
- 1 tablespoon
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- Active dried yeast
- 4 g
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- Salt
- 8 g
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- Water
- 250 g
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- Bread flour
- 450 g
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- Vegetable oil
- as needed
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- Baking soda
- 1 tablespoon
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- Salt
- 1 teaspoon
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- Barley malt syrup
- 30 g
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- Water
- 3 L
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- Egg white
- 1
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- Water
- 15 g
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- Poppy seeds
- as needed
Tools
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Stand mixer
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Oven
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Parchment paper
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Whisk
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Wooden spoon
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Stove
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Pastry brush
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Plastic wrap
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Stand mixer bowl
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Small bowl
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Baking sheet - 18 x 13"
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-
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Stockpot - 5 liter
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Large mixing bowl
Step preview
- Add barley malt syrup, active dried yeast, salt and water to a clean small bowl
- Whisk together until combined then set aside
- Add bread flour to a clean stand mixer bowl
- Make a well
- Transfer yeast mixture to dough
- Mix until combined - 3 min, low speed
- Let rest - 5 min
- Knead until elastic - 3 min, dough hook
- Transfer dough to large mixing bowl
- Cover with plastic wrap
- Let rise - approx 1 hr
- Prepare a clean baking sheet with parchment paper
- Turn out dough on lightly-floured surface
- Form
- Transfer content of stand mixer bowl to baking sheet
- Brush with vegetable oil
- Cover with plastic wrap
- Let rise until doubled - approx 2 hr
- Pre-heat oven - 230°C
- Add baking soda, salt, barley malt syrup and water to a clean stockpot
- Heat until boiling
- Boil content of small bowl in mixture
- Add egg white and water to a clean small bowl
- Beat until combined
- Brush until coated
- Sprinkle with poppy seeds
- Bake until golden brown - 8 min, 230°C
- Serve