Malted Milk Powder Bagels
An easy bagel recipe that gets a little extra flavor from malted milk powder. This makes 21 ½ oz of dough do you can make 7 (3 oz) bagels, 6 (3 ½ oz) bagels or 5 bagels that are each a little over 4 oz.
Servings 6 bagels
Cost 5
Ingredients
- 2 ½ cups bread flour (350 grams)
- 1 ⅛ teaspoon instant yeast
- 2 tablespoons malted milk powder
- 1 tablespoon sugar (12 grams)
- 1 ¼ teaspoons salt
- 1 cup warm water
Boiling Liquid
- 1 ½ quarts water
- 2 tablespoons malted milk powder
- 1 tablespoon sugar or honey
Egg Mixture
- 1 large egg white (you can use whole egg if you like the flavor)
- 1 tablespoon water
Instructions
- To make the dough, weigh out 280 grams of flour. Keep the extra 70 grams nearby. Combine the 280 grams flour with the yeast, malted milk powder, sugar and salt in the bowl of a stand mixer. Stir to mix.
- Add the warm water and stir to make a very soft dough. Put mixing bowl on the stand and begin kneading with the dough hook. At this point the dough will still be very sticky and cling to the side of the bowl. Begin adding reserved 70 grams of flour 2 tablespoons at a time, stopping occasionally to scrape sides of bowl. Dough should start to leave the side of the bowl.
- Continue kneading and adding flour little by little until you have a dough that clears the sides of the bowl and clings to the hook. Knead for about 5 minutes or until smooth and elastic. If you need to use more flour, go ahead. The dough should be smooth, strong and not sticky (but not dry, either).
- Remove dough from hook, cover the mixing bowl and let dough rise for about 40 minutes to 1 hour.
- Preheat the oven to 425 degrees F.
- Line two baking sheets with parchment and grease the parchment lightly with olive oil.
- Gently deflate the dough, and transfer it to a pastry mat. You can put a little flour on the mat if you need it, but if your dough is strong you should be able to get away with as little as possible extra if any. Divide into 6 pieces. Shape each piece into a smooth ball, poke a finger through and twirl the circle around your finger. The other method is to roll the pieces into logs and pinch together the ends.
- Set each shaped bagel on the parchment lined sheet, spacing out the bagels as much as you can. Grease a large piece of plastic wrap, cover the bagels with it and let the bagels sit for only about 15 to 20 minutes while you prepare the water bath. Don't be tempted to let the bagels rise longer, as they will over-proof and fall flat.
- For the water bath: Put the water into a large pot so that it is 3 to 4 inches deep. How much you use will depend on the size and shape of the pot. I use a large stockpot or a 3 quart saucepan, in which case I have to be a little more careful to avoid boil-overs. Since this is a small batch, I don't mind using the smaller saucepan and boiling the bagels 2 at a time in the smaller pot.
- Carefully lift each bagel dough round and put it in the boiling water. Do only as many bagels as will fit (usually about 2) at a time. Boil for 30 seconds. Flip and boil on the other side for 30 seconds. I've found 30 seconds is just about right. The goal is to gelatinize the starch in the outer layer of dough, so was you boil watch for a change in the consistency of the skin.
- Drain with a slotted spatula and set on a wire rack to allow any excess water to drain off.
- Brush bagels with egg white and sprinkle with Everything Bagel seasoning, sesame seeds or nothing.
- Bake in a preheated 425 degree oven for about 20 minutes.
- For even tastier bagels, allow for a 12 to 18 hour rise in the refrigerator.
Notes
If using active dry, use water that is about 110 to 115 degrees. Add the yeast to the water and let stand for 5 minutes or until bubbly to proof. If using instant yeast, use water that is about 125 degrees F.