Yield: 10 to 12 bagels
Time: 4 to 16 hours, mostly unattended
4 cups all-purpose flour
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons salt
¼ cup barley malt syrup
Oil for greasing the bowl and pan
1. Combine the flour, yeast, and salt in a large bowl. Add 1½ cups
warm water—about the same temperature as the inside of your wrist—and 2
tablespoons of the barley malt syrup. Stir with the dough-hook
attachment of a stand mixer or by hand until combined.
2. Knead the dough with the dough-hook attachment of a stand mixer or
by hand until it feels smooth and elastic, about 10 minutes, adding
flour as necessary to keep the dough from sticking. Grease a large bowl
(it’s fine to use the same one you mixed the dough in), add the dough,
and turn it over to coat it lightly with oil or butter. Cover the bowl
with a clean kitchen towel or plastic wrap, put it in a warm place, and
let the dough rise until doubled in size, at least 1 hour and preferably
overnight.
3. Grease a baking sheet with oil. Punch down the dough, then scoop
about ⅓ cup of it into your hand, shape it into a 4-inch ring, and put
it on the baking sheet. Repeat with the remaining dough. Cover the
baking sheet with plastic wrap, put it in a warm place, and let the
dough rise until doubled in size, about 1 hour.
4. Heat the oven to 425°F, and put 6 cups of water in a large pot
over high heat. When it boils, add the remaining 2 tablespoons barley
malt syrup and adjust the heat so it simmers steadily. Add three or four
of the bagels to the boiling water and cook, turning once, until they
are firm and golden, 1½ to 2 minutes. Remove the bagels from the pot
with a slotted spoon and return them to the baking sheet. Repeat with
the remaining uncooked bagels.
5. Bake the bagels until they are evenly browned, 25 to 30 minutes. Serve warm.
