Bagels with Fresh Milled Flour
Delicious classic bagels that can be topped however you'd like. They are the perfect way to start your morning with nutritious fresh milled flour.
Ingredients
- 7 cups hard white wheat 875 grams
- 2 1/2 cups water 600 grams
- 2 tablespoons barley malt syrup 42 grams or honey
- 1 tablespoon + 1 teaspoon fine sea salt reduce to 1 tablespoon if using everything bagel seasoning with salt
- 2 1/2 teaspoons instant yeast
For boiling bagels in a large stock pot:
- 12-14 cups water
- 1/4 cup barley malt syrup 85 grams or honey
Instructions
- To the bowl of a stand mixer, combine the water and barley malt syrup and whisk together. Add the flour. Mix with dough hook until dough comes together, 30 seconds. Cover and let rest (autolyse) for 30 minutes. Next add the salt and instant yeast and knead until dough passes the windowpane test.*
- Form into a ball, transfer to a lightly oiled bowl, turning over to coat dough ball with oil and let rise until doubled, 45-90 minutes, depending on how warm your kitchen is.
- While the dough is rising, cut 12 squares of parchment paper, approximately 6x6 inches and place them on two baking sheets, dust the parchment with a little bit of flour. Prepare two separate metal baking sheets with a sheet of parchment paper to be used for baking the boiled bagels.
- Once the dough has doubled, weigh the dough, divide the total weight by 12. Divide the dough into 12 pieces, weighing and adjusting as needed. Shape each dough ball into a circle by tucking the sides under, moving in a full circle multiple times, then pinching to seal the bottom of the dough ball. Lightly roll on the counter. Form a hole in the middle by pinching your thumb and finger together. Stretch out the hole until it's 3 inches wide. Place each bagel on a parchment square. Cover and let rise another 20-30 minutes, until puffy, while you prepare the water.
- While the bagels are rising fill up a large stock pot halfway with water, then add in 1/4 cup barley malt syrup. Bring the water to a gentle boil. Preheat the oven to 400 degrees.
- Using the parchment paper to transfer bagels to the water, boil the bagels 20 seconds per side. Using a slotted spoon, transfer boiled bagels to prepared parchment lined baking sheets. Add desired toppings, work on next bagel.
- Bake for 15-18 minutes, until bagels are 190 inside. Transfer to a wire cooling rack. Enjoy!
Notes
- Bosch Mixer: with dough hook, speed 2, 4-5 minutes
- Kitchenaid Stand Mixer: with dough hook, speed 2, 9-10 minutes
- By hand: 12-15 minutes