Bagels

by

Fresco

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

8

Total Time

4hrs 8mins

Calories

225

Similar to pretzels, these chewy, malty bagels are boiled before baking. Try making them the evening before, and bake in the morning.

recipe-image
    Ingredients

  • Barley malt syrup icon
    Barley malt syrup1 tablespoon
  • Active dried yeast icon
    Active dried yeast4 g
  • Salt icon
    Salt8 g
  • Water icon
    Water250 gwarm
  • Bread flour icon
    Bread flour450 g
  • Vegetable oil icon
    Vegetable oilas needed
  • Baking soda icon
    Baking soda1 tablespoon
  • Salt icon
    Salt1 teaspoon
  • Barley malt syrup icon
    Barley malt syrup30 g
  • Water icon
    Water3 L
  • Egg white icon
    Egg white1
  • Water icon
    Water15 g
  • Poppy seeds icon
    Poppy seedsas needed
    Method

  • 1. Add barley malt syrup, active dried yeast, salt and water to a clean small bowl
  • 2. Whisk together until combined then set aside
  • 3. Add bread flour to a clean stand mixer bowl
  • 4. Make a well
  • 5. Transfer yeast mixture to dough
  • 6. Mix until combined - 3 min, low speed
  • 7. Let rest - 5 min
  • 8. Knead until elastic - 3 min, dough hook
  • 9. Transfer dough to large mixing bowl
  • 10. Cover with plastic wrap
  • 11. Let rise - approx 1 hr
  • 12. Prepare a clean baking sheet with parchment paper
  • 13. Turn out dough on lightly-floured surface
  • 14. Form
  • 15. Transfer content of stand mixer bowl to baking sheet
  • 16. Brush with vegetable oil
  • 17. Cover with plastic wrap
  • 18. Let rise until doubled - approx 2 hr
  • 19. Pre-heat oven - 230°C
  • 20. Add baking soda, salt, barley malt syrup and water to a clean stockpot
  • 21. Heat until boiling
  • 22. Boil content of small bowl in mixture
  • 23. Add egg white and water to a clean small bowl
  • 24. Beat until combined
  • 25. Brush until coated
  • 26. Sprinkle with poppy seeds
  • 27. Bake until golden brown - 8 min, 230°C
  • 28. Serve

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