This one comes a bagel class that Nikki planned for Mila and I when we all were in Montreal. It was a great memory and one that I am sure all of us wont forget any time soon. We hope you enjoy this recipe as it is a tasty memory for us. This recipe makes 12 bages!
Ingredients:
600g White Bread Flour
360g Warm Water at 95F
55g White Sugar
32g Neutral Oil
12g Diastatic Malt Powder
10g Active Dry Yeast
8g Salt
50g Honey (for boiling water)
Directions
- Combine 360g warm water, 55g sugar, 10g active dry yeast, 32g oil and let sit for 10 minutes.
- Combine all dry (600g flour, 12g Malt powder, 8g salt) ingredients in large mixing bowl. (no specific order needed)
- After 10 minutes add the liquid mixture to the dry ingredients. Mix in bowl until no water remains.
- Knead onto work surface for approximately 7-12 minutes.
- Once the dough is no longer sticking to fingers and feels nice and elastic put in a large clean bowl and let sit for 20 minutes.
- Preheat the oven at 425F
- Fill a large pot with water and bring to boil, add honey.
- Remove the dough from bowl and place on a clean work surface.
- Cut away approximately 85g of dough.
- Roll out the dough to about 3/4 of an inch to 1 inch or 2-3 centimeter in diameter/thickness.
- Wrap the rolled dough around your hand and seal the two wnds by rolling the overlapping pieces against your palm and table.
- Place shaped bagel onto a floured surface.
- Boil all shaped bagels in the honey bath for 3 minutes total. 1.5 minutes on each side.
- Remove from water and dip onto your preferred seeds (They call the everything bagel “All Dressed”)
- Transfer to baking sheet lined with parchment paper and bake at 425F for 10-12 minutes.
- After 10-12 minutes, flip the bagels and continue baking for another 10 minutes.