The Only Good Bagels In Seattle
1 c + 2 tsp ice water
2 Tbsp malt syrup
2 ⅔ cups bread flour (14.66 oz)
2 tsp instant yeast
2 tsp salt
For Boil:
8 cups water
1 Tbsp baking soda
1-2 Tbsp malt syrup
These take some prep, but they’re the best bagels that can be found in Washington, at least north of Seattle.
In a food processor blend flour, yeast, malt syrup, ice water until combined. Let rest for 10 minutes. Add salt and blend for 90 seconds. Kneed the dough until it’s workable and divide into 3.5 oz balls, place on baking sheet lined with parchment paper. Let rest for 15minutes. Roll out the dough into a snake then hold one end in place while you roll the other end down twisting it. Wrap the twisted dough snake around your hand pinching the ends together and rolling them to connect. Do this for the remaining bagels, place back on baking sheet, cover with plastic wrap and refrigerate overnight.
The next day bring your water, baking soda and malt syrup to a boil and preheat your oven to 450 degrees. Boil your bagels for 20 seconds on each side then bake on parchment paper for 20-25 minutes.
This recipe is an altered form of this Babish recipe, they’re chewy enough without the gluten powder, I can never get them to release from a wire rack, and flipping halfway doesn’t seem to evenly brown so hasn’t been worth the hassle. But take a look to see the twisting method which makes a huge difference.
