Plain Bagels Recipe
- 1 envelope active dry yeast (1/4 ounce)
- 1 1/2 tablespoons plus 1/4 cup honey, divided
- 1 tablespoon non-diasatic malt powder (such as King Arthur brand)
- 3 tablespoons neutral oil, plus more for greasing
- 9 cups high gluten flour such as bread flour
- 2 teaspoons kosher salt
- In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
- Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can “pull a window.” To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.
- Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
- Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
- On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an “O”. Pinch together seams to join. Let bagels rest for 5 minutes.
- Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.
