Bagels
Ingredients
- 1 cup lukewarm water
- 2 teaspoons maple syrup
- 2 teaspoons instant yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
Topping
- 3/4 cup sesame or poppy seeds
For Boiling
- 1/3 cup honey or corn syrup
Method
- In the bowl of a stand mixer, activate the yeast with the water and maple syrup.
- Add flour and salt and mix using the dough hook attachment.
- Knead at medium speed until dough is smooth and elastic and does not stick to fingers (about 8 minutes). Add a bit more flour or water if needed.
- Place the dough in a greased bowl, cover, and let rise until almost doubled in bulk (about 1 1/2 hours).
- Line a baking sheet with parchment.
- Place the sesame (or poppy) seeds in a shallow bowl.
- After the first rise, deflate the dough and divide into 8 equal pieces.
- Roll each piece into a 6" rope.
- Wrap the rope around your fingers and overlap the ends. Roll your palm over the seam to seal.
- Place them on the baking sheet, cover, and let rise.
- Preheat oven with a baking stone in it to 475°F.
- Fill a large saucepan with 3" of water, add the honey (or barley corn syrup), and bring the water to a boil over medium-high heat.
- The bagels are ready to cook when they've risen very slightly.
- Reduce the water to a simmer, then slip two or three bagels into it.
- Cook on one side for a minute, then flip over and cook for another minute.
- Remove with a slotted spoon and dredge in the seeds.
- Put the boiled and seeded bagels on a piece of parchment paper.
- Once all of the bagels are boiled, slide the parchment with the bagels on it onto the baking stone and bake until deep golden brown (about 25-30 minutes).
- Remove from the oven and cool before serving.
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