Classic Water Bagels

Classic Water Bagels
Photo by Scott Phillips

Ingredients

  • Vegetable oil spray
  • Sesame seeds, poppy seeds, kosher salt, finely chopped onions tossed in a little oil, or rehydrated dried minced garlic for topping the bagels
  • ½ tsp. instant or quick-rise yeast
  • 1 Tbs. baking soda
  • 1 tsp. instant or quick-rise yeast
  • ¾ oz. salt (1 to 1-½ Tbs., depending on the coarseness)
  • 18 oz. (4 cups) unbleached high-gluten flour (or bread flour)
  • + 4 more ingredients
    • 2 tsp. malt powder or 1 Tbs. malt syrup, honey, or brown sugar
    • 2-½ cups lukewarm water (about 70°F)
    • About 18 oz. (4 cups) unbleached high-gluten flour (or bread flour); more as needed
    • Cornmeal or semolina flour

In a 4-qt. bowl, mix the flour and the 1 tsp. yeast. Add the water, whisking or stirring only until it forms a smooth, sticky dough (it should be thick but batter-like). Cover with plastic wrap and leave at room temperature until the mixture is very foamy and bubbly, 1 to 2 hours. It should swell...

View full recipe at Fine Cooking

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