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Ингредиенты
- 2 c. hot water
- 2 Tbsp. barley malt syrup
- 1 Tbsp. SAF instant yeast
- 2 tsp salt
- 5 c. bread flour*
- 3 quart water
- 2 Tbsp. barley malt syrup
- Toppings
- Cornmeal
Инструкции
- 1) Mix the syrup with the water in a large mixing bowl. Then fold together the flour, yeast, and salt in another bowl, reserving half a c. of flour or possibly so for kneading. combine dry ingredients with water/syrup mix.
- 2. After the dough has consolidated in the bowl, knead vigorously for 10-12 min. If you want your bagels to be really chewy, you have to work for it! Use reserved flour as necessary
- 3. Roll the dough into a log and cut into 12 equal sections. Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter. Let rise on floured surface about 25 min.
- 4. About 20 min into the rising, start the 3 qts of water boiling. Add in the syrup and mix well. Kettle the bagels four at a time for about four min. Turn the bagels gently with a wooden spoon every now and then.
- 5. While the bagels are kettling, prepare a baking sheet with cornmeal (or possibly you may use a baking stone if you have one for an even better crust). Use a slotted spatula or possibly similar tool to transfer bagels to the baking sheet. Put on toppings as desired.
- 6. Bake in a 425F oven for about 20 min, or possibly 450F for a darker crust.
- NOTES : the higher the gluten, the better
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 8 servings | |
| Calories 309 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 86mg | 2% |
| Total Carbs 62.1g | 17% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.27g | 0% |
| Protein 10.26g | 16% |
