Have Malt, Make Bagels
I love malt and david loves bagels, so when I found a place online to get malt, we were set. I based them on the recipe on the malt package:
Mix 1 package rapid-rise yeast (2 1/4 t) with 2 cups warm water; add 1/4 c non-diastatic malt powder (pure malt extract) and 2 T sugar; then add 1 t. salt and mix in 3 c. white flour + 2 3/4 c whole wheat flour. Knead until smooth and let rise about an hour until doubled in size.
Boil 2 quarts of water in a big pot (at least 3" deep) with 2 T malt and 1 T sugar. Punch down dough, roll into a log and divide into 16 pieces. Form each piece into a bagel-looking ring.
I put my finger in the middle of a slice of dough and twirled it around on the cutting board. In later batches, we reworked them a little to get a more rounded shape on the edges.
Boil for about 30 seconds on each side, place on a well-oiled pan and brush with egg white and sprinkle on seeds or whatever (we used rosemary too); bake at 425F for 20 minutes until brown.
Date: 22 May 2009
Size: 15 items