Martin's Bagels

Name: Martin's Bagels
Yield: 12 bagels
Ingredients: 166 g All-Purpose Flour; 0.25 tsp Instant yeast; 198 g Water; 340 g Water; 660 g All-Purpose Flour; 17 g Table salt; 0.75 tsp Instant yeast; 43 g Barley malt syrup; 18 g Table salt; as needed Sesame seeds

A slow-fermented dough for chewy, golden bagels.

14 hours 0 minutes12 bagels

Ingredients

Ingredients for12 bagels
Ingredient	Amount
Poolish
All-Purpose Flour	166 g
Instant yeast	0.25 tsp
WaterLukewarm.	198 g
Dough
WaterLukewarm.	340 g
All-Purpose Flour	660 g
Table salt	17 g
Instant yeast	0.75 tsp
Boiling bath
Barley malt syrup	43 g
Table salt	18 g
Finish
Sesame seedsOptional; use only as needed.	as needed

Method

1
Mix the poolish and leave 2–8 hours. Combine with dough water and remaining dough ingredients; knead until firm and smooth.
2
Rest 2 hours, folding once after 1 hour; refrigerate 8–12 hours. Warm 1–2 hours, divide into twelve balls and rest 15–30 minutes.
3
Open wide holes; rest 20–30 minutes. Bring about 10cm depth of water in a wide 6-quart pot to a boil with the bath malt syrup and salt. Boil bagels 30 seconds, turn, then 60–90 seconds.
4
Add toppings and bake at 245°C/475°F for 20–25 minutes. Cool.