Peter Reinhart’s Bagels

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon instant yeast
• 4 cups unbleached high-gluten or bread flour (see note below)
• 2 1/2 cups water, room temperature
• 1/2 teaspoon instant yeast
• 3 3/4 cups unbleached high-gluten or bread flour
• 2 3/4 teaspoons salt
• 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)
• 1 tablespoon baking soda
• 10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side
• 11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.)
• 12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →