Water Bagels

• Vegan

• Pasta & Grains

  • 3/8 cup Malted milk powder or non diastatic malt, instant powder

• Baking & Spices

  • 1 tbsp Active dry yeast or instant yeast
  • 5 3/4 cups King arthur all-purpose flour, Unbleached
  • 1 tbsp Salt
  • 3 tbsp Sugar

• Liquids

  • 10 cups Water

Found on kingarthurflour.com

Description

Ingredients

• 1 tablespoon active dry yeast or instant yeast
• 2 cups lukewarm water
• 1/4 cup instant malted milk powder or non-diastatic malt powder
• 2 tablespoons sugar
• 1 tablespoon salt
• 5 3/4 cups King Arthur Unbleached All-Purpose Flour
• 2 quarts water
• 2 tablespoons instant malted milk powder or non-diastatic malt powder
• 1 tablespoon sugar

Directions

• To make the dough: In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, an electric mixer, or a bread machine set on the dough cycle. Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours. Gently deflate the dough, and transfer it to a lightly greased work surface. For the water bath: Put the water into a large, shallow pan; it should be about 3 deep. Add the malt and sugar. Bring the water to a boil while youre shaping the bagels. Preheat the oven to 425°F. Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring. Place the bagels on a parchment-lined baking sheet as theyre shaped. Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 or 4 at a time to the water bath; dont crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet. Bake the bagels for 20 minutes, or until theyre a deep golden brown. Remove them from the oven, and cool them on a rack. Serve bagels warm or at room temperature. Store at room temperature, well wrapped, for several days; freeze for longer storage.