• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Brooklyn Bagels

  • Recipe Submitted by on

Category: Vegetarian, Breads

 Ingredients List

  • 1 1/2 c All-purpose flour;
  • -unbleached(see note)
  • 1/2 c Vital wheat gluten
  • 1 1/2 ts Salt
  • ***
  • 1/4 c Warm water
  • 1 pk Active dry yeast; (or 1
  • -scant T)
  • ***
  • 1 c Hot water
  • 1 tb Barley malt extract;
  • -(liquid)
  • ***
  • 1/2 c All-purpose flour; (1/2 to
  • -1)(see note)
  • Unbleached
  • ***
  • 2 qt Water
  • 3 tb Barley malt extract


In a large bowl, mix together the first three ingredients.

Then soften the yeast in a small bowl with 1/4c water.

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm. Make a well in the center of the flour
mixture. Pour into the well, in this order: Softened yeast mixture, malt

Stir together until smooth. Beat this dough vigorously to develop the
gluten. To make a very stiff dough, gradually add the flour.
Turn out on a floured surface and knead for a full 10 minutes. Divide dough
into 12 equal pieces. Shape each piece into a ball. Cover balls of dough
with a cloth and work with one at a time. Place the ball on a very lightly
floured surface. Flatten slightly. Poke the center of the ball with a
forefinger, going all the way through. Now use the fingers of both hands to
gently open up the ring. Try to keep the doughnut-shaped roll you are
forming symmetrical. The hole should be about one-third of the bagel's
diameter. Place shaped rings on a non-stick baking sheet. Cover and let
rise for 15 to 20 minutes. They should not quite double in size.
Meanwhile, ready the boiling liquid. In a large pot, heat the water.

Stir the malt barley into water.

Heat to boiling. Reduce heat and keep regulated to a healthy simmer.
Preheat oven to 475 degrees F. One at a time, slip risen bagels into
simmering water. Bagels should float. If they sink, do not worry. They
will soon rise to the surface. After about 30 seconds, turn them over.
They should remain in the water about 1 minute in all. You may simmer
several at a time, but do not crowd them in the pot. Remove with a skimmer
and place one inch apart on a non-stick baking sheet. Brush bagels with a
mixture of 1 egg and 1 T water. If desired, sprinkle with coarse salt or
poppy seeds.

Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned. Cool
slightly on wire racks. Serve warm.

Note: In place of unbleached white flour, equal parts of
stone-ground rye flour, stone-ground whole-wheat flour,
and unbleached all-purpose flour may be used.

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