Baron Bagels
Published August 23, 2016
Craig Lee for The New York Times
- Total Time
- About 1 hour, plus a 2-hour rise and overnight fermentation
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon/3 grams active dry yeast
5 cups/600 grams bread flour
3 tablespoons/54 grams sea salt, divided
1 tablespoon/8 grams diastatic malt powder
2 tablespoons/40 grams baking soda
¼ cup poppy seeds, optional
¼ cup sesame seeds, optional
Nutritional analysis per serving
46 grams carbs; 257 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 1099 milligrams sodium; 9 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yeast in the bowl of a standing mixer. Add 1 ⅔ cups/ 365 grams lukewarm water and allow the yeast to activate, about 5 minutes. Add flour, 1 tablespoon/18 grams salt and malt powder and mix at low speed for 5 minutes using the dough hook. Cover the dough and allow to rise at room temperature for about 2 hours.
- Step 2
Punch the dough down and shape into a rough rectangle about 1 to 1 ½ inches thick, and about 2 times longer than it is wide. If you are having trouble forming the dough, stretch it, wait for the gluten to relax and re-form.
- Step 3
Cut the dough into 10 pieces of about 3 ounces each. Roll each into an 8-inch-long snakelike shape, tapering the dough at each end. Circle the dough around your hand, pinching the ends together and rolling under your palm once or twice to seal. Put the bagels on a Silpat or other nonstick baking sheet on top of a jellyroll pan. Cover well with plastic wrap and refrigerate for about 10 hours, or up to 24 hours.
- Step 4
Heat the oven to 425 degrees. If you have a baking stone or brick you use for baking, put it on a rack near the bottom of the oven; it will retain heat and produce a crisper bagel. Bring a large pot of water to boil, add the remaining salt and the baking soda into the boiling water and remove the bagels from the refrigerator.
- Step 5
Carefully place just enough bagels into the pot to cover the surface of the water, making sure that there are no bagels resting on top of one another. Let them float on 1 side for 1 minute before flipping them to the other side for another minute or so. Remove the bagels and drain well on a cooling rack.
- Step 6
Pour poppy or sesame seeds into a bowl wider than the bagels. Working very quickly, remove the bagels one by one and dip them into the topping. Place them back on the Silpat-covered baking sheet, topping side down.
- Step 7
Bake on the second to highest shelf of the oven for 8 to 10 minutes. Then flip the bagels, rotate the pan and continue baking for about 8 minutes, or until they are golden brown.
Diastatic malt powder is available from King Arthur and many Whole Foods stores.
Private Notes
Comments
In fairness to the recent article update it the resting period and lye bath.
Why the paddle attachment and not the dough hook attachment?
No, you don't understand diastatic malt powder. It is sprouted grain, usually barley, which is dried and ground. The growing gain contains enzymes which will soften the dough. It is not added for sugar content, even though it has a little.
This was my first time making bagels and they turned out great! Chewy, a little crusty on the outside, delicious. I was a little worried after reading all of the comments. The recipe may not be traditional, but we thought these were outstanding. I will definitely make these again.
Made as written, this is the best bagel recipe I’ve made in 20 years of making bagels.
Where on Earth does one find diastatic malt powder?
@Dindi I bought some on Amazon!