Info
- Cook time: 1 hour
- Total time: 7 hours 30 minutes
- Yield: 12 bagels
Ingredients
For the Dough
- 2 tablespoons barley malt syrup (molasses or honey can be used instead)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon granulated sugar
- 6 1/2 cups bread flour
- 2 tablespoons kosher salt
- Nonstick cooking spray, for the sheet tray
For Finishing the Bagels
- 1/4 cup barley malt syrup
- 1 teaspoon baking soda
- Toppings of your choice, such as sesame seeds or poppy seeds
Instructions
- Make the dough: In a mixing bowl, combine 1/2 cup warm water with the barley malt syrup, yeast, and sugar. Stir until dissolved, then let the mixture stand for 10 minutes until the yeast foams.
- In the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour and salt. Once the yeast mixture is foamy, add it to the flour along with 1 3/4 cups warm water. Mix until a soft dough forms—it should clean the sides of the bowl and start to climb the hook. Continue mixing on medium speed for about 5 minutes more.
- Turn the dough out onto a clean surface and knead by hand for 15 minutes, until it becomes stiff, slightly tacky, and very smooth. Place the dough in a clean bowl, cover with a damp towel, and let it rise until doubled in size, 1 to 1 1/2 hours (see Cook's Note).
- Pre-shape the dough: Deflate the dough by folding it down, then turn it out onto a clean work surface. Divide it into 12 equal pieces, about 4 ounces each. Shape each piece into a tight ball by rolling it in a circular motion until smooth. Arrange the balls on a parchment-lined sheet tray lightly coated with cooking spray, placing 6 per tray. Cover with a damp towel and let rest for 10 to 15 minutes.
- Shape and proof: Roll each ball into a rope about 9 to 10 inches long. Lift a rope and wrap it around your fingers where they meet your palm, overlapping the ends to form a ring of even thickness. Seal the seam by rolling the ring on your palm, then reshape if needed. Return it to the parchment and repeat with the remaining dough. Cover tightly with plastic wrap, then drape the damp towel over the tray. Refrigerate for at least 4 hours or overnight.
- Set up your grill for indirect heat: For a charcoal grill, build the coals on one side only. For a gas grill, heat only one side. The grill should reach 450 degrees F.
- Finish and bake: Let the bagels lose their chill for at least 1 hour before baking. They are ready when a piece of dough floats in room-temperature water. Fill a bowl with room-temperature water, drop in a bagel, and if it floats, proceed with finishing and baking. If it sinks, leave the dough at room temperature for another 30 minutes and test again.
- Boil the bagels: Fill a pot halfway with water and bring to a boil on the direct-heat side of the grill. Whisk in the barley malt syrup and baking soda; the water should look like brewed black tea. Gently drop in as many bagels as fit comfortably (about 4) and boil for 1 minute, flipping halfway. Transfer to a draining rack and repeat with the remaining bagels. Pour your desired toppings onto plates and dip the top of each bagel into the topping, pressing gently.
- Place the bagels on a cast-iron pan, set it on the indirect-heat side of the grill, close the lid, and bake until deep golden brown, 20 to 25 minutes. Let cool before serving.
- Oven method: Bake on a parchment-lined rimmed baking sheet at 450 degrees F for 40 to 45 minutes.
Notes
- Your stand mixer may not handle the full kneading time; finish the dough by hand. The extended kneading is necessary to develop gluten for a chewy bagel.
- To create a proofer, preheat your oven to 200 degrees F, then turn it off. Place the dough inside—it will be slightly warm and draft-free. Turn on the oven light for extra warmth.
- Pre-shaping the dough into balls before rolling ropes helps the bagels rise more evenly.
- Avoid adding flour to your work surface when rolling the dough into ropes; the friction helps stretch the dough.
- For freezing, freeze the bagels the day they are made for best results. They will keep for up to one month.
