Fantastic (and Easy!) Homemade Bagels

For 12 bagels, Fantastic (and Easy!) Homemade Bagels keeps the list centered on cool water, Pinch of instant yeast and cool water. Set aside about 888 minutes.

• Yield 12 bagels
• Ready in 888 minutes
• Prep 860 minutes
• Cook 28 minutes

Ingredients

Starter

• ½ cup ( 71 g ) unbleached bread flour
• ¼ cup cool water
• Pinch of instant yeast , I used active-dry yeast and it worked great

Dough

• 4 cups ( 568 g ) unbleached bread flour
• 1 ¼ cups cool water
• 1 ¾ teaspoons salt
• 1 ½ teaspoons instant yeast , again, I used active-dry yeast and it worked great

Water Bath

• Water to fill a 10"-diameter pan about 1" deep
• 1 tablespoon non-diastatic malt powder or brown sugar , I used brown sugar

Instructions

1. Combine the starter ingredients in a medium-sized bowl, cover, and let rest at room temperature overnight.
2. Next day, combine the puffy starter with all of the dough ingredients and knead—by hand, electric mixer, or bread machine—to form a stiff but not dry dough. Since we're using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl or large (at least 8-cup) measuring cup, cover, and set it aside to rise for 1 hour. Gently deflate the dough, and let it rise for another 30 minutes.
3. Transfer the dough to a work surface, and divide it into 12 pieces. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
4. While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10") pan. A 10" electric frying pan works well here. Preheat your oven to 425°F.
5. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 3 ½" across). (Again, mine were a bit larger than this.) Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
6. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
7. Bake the bagels for about 25 minutes, or until they're as deep brown as you like. To top with seeds, remove them from the oven after about 15 minutes, spray with water, and sprinkle with seeds. Return to the oven to finish baking. Remove the bagels from the oven, and cool completely on a rack.

Cool the bake on a rack until the crumb sets, then slice.