Impress you friends and family with these soft on the inside, chewy on the outside, bagels. Bagel-making techniques are easy to master for novice or experienced bread bakers.
Bake them for less than $3 or buy them for $20 per dozen!
In the bowl of a standing electric mixer fitted with a paddle attachment, combine all of the dough ingredients. Beat for a couple of minutes. Switch the attachment to the dough hook and continue mixing until the dough "thwaps" the side of the bowl. The dough will be quite stiff.
Place the dough in a lightly greased bowl, cover with a clean, damp dish towel; set aside to rise for 1 - 1 1/2 hours. The dough will become puffy.
Preheat the oven to 425Fº.
Generously sprinkle corn meal onto a Silicone Baking Liner Mat placed on a jelly roll pan; set aside.
Pour the toppings into individual pie plates or bowls; set aside.
Prepare the water bath by heating the water and the non-diastatic malt powder to a gently simmering boil in a large, wide-diameter pan.
Transfer the dough to a Silicone Baking Liner Mat. With a pastry scraper, divide into 12 equal potions. Roll each portion or shape into a smooth, round ball. Place the balls on a lightly oiled baking sheet. Cover with a clean dish towel; set aside for 30 minutes.
With your thumb poke a hole in the center of each dough, and form into a bagel shape. (The center doesn't need to be too large).
Drop the bagels into the water three at a time. Let them simmer for a minute, flip over, then simmer for another minute. Remove with a slotted spoon, return to the oiled sheet to dry for just a couple of minutes. Continue with the remainder of the dough balls.
Dip the bagels one at a time into the toppings. Arrange on the prepared cornmeal-sprinkled baking sheet.
Bake for 20 - 25 minutes, until golden brown.
Serve with your favorite cream cheese. Enjoy!
Store in an air-tight container for up to one week.
What if I don't have bread flour?
No worries. You can substitute all-purpose flour for bread flour. Measure 4 cups of all-purpose flour. Remove 2 tablespoons of the flour and replace with 2 tablespoons of vital wheat gluten.