22 ozs. unbleached bread flour
2 ¼ tsp kosher salt
1 ½ tsp active dry yeast
¾ tsp organic non diastatic barley malt powder
1+ ¼ cup very warm water
1 tbsp. cornmeal to dust parchment lined baking sheet
Step 1 – Weigh your flour, trust me on this recipe it pays off. Add your remaining dry ingredients and blend with the dough hook on your mixer for 30 seconds. Then slowly add in your water until the dough comes together, it should not look dry and be tacky along with slightly soft and malleable. If dough is to dry, then add 1 tbsp. more water at a time until it reaches the correct feel. Then remove and tear into nine 4 ounce balls, then one at a time roll until smooth on the counter, push your finger through the middle. Use your hand to open the opening to about 3 inches in diameter by rolling on the counter. Then place on cornmeal sprinkled parchment lined baking sheet. Repeat until all bagels are formed, cover with plastic wrap and leave in the fridge for 8 hrs. or overnight.
Step 2 – Boil a large pot of water and preheat your oven to 450 degrees. Remove bagels and uncover discarding the plastic wrap. Place 2-3 at a time in the boiling water for 1.5 minutes. Remove and place on a rack, sprinkle with desired topping and place back on lined baking sheet. Once all of the bagels have been boiled, bake for 12-15 minutes rotating half way through. These are my favorite breakfast go to at my house, I hope you enjoy!