Fresh Bagels

Ingredients:

Makes 6 bagels 150 grams each

Poolish:

2g active dry yeast

150g water

150g bread flour

Dough:

200g water

400g all purpose flour

10g sugar

10g diastatic malt powder

8g salt

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Method:

1. Whisk the poolish water and yeast together until dissolved. Add the flour and mix until smooth. Ferment at room temperature for a total of 8 hours.

2. Add all ingredients to a stand mixer to mix until smooth.

3. Round the dough out and bulk ferment the dough for 2 hours at room temperature.

4. Divide and shape into tight dough balls weighing 150 grams each. Allow to rise at room temperature for 30 minutes.

5. Place the dough into the fridge overnight to ferment up to 24 hours.

6. Remove the dough for at least 30 minutes. Then, poke a hole in the center of each dough and stretch. The hole should be around 1 inch wide.

7. Add a pot of water to the stove on high heat. Add a Tablespoon of sugar (12.6 grams) and a teaspoon of salt (2.5 grams) for every 6 cups of water.

8. Boil the bagels raw for 30 seconds on each side. Place onto a cooling rack and immediately dip in preferred toppings (it’s optional… everything seasoning, poppy seed, sesame seed, etc).

9. Bake bagels at 450F for 20 minutes with steam. Open the oven to let out steam and continue baking until golden brown (maybe 5 more minutes).

10. Cool on a rack before cutting. Enjoy!