Bagel Making Process

• Whisk together warm water, barley malt syrup, and yeast in a small bowl. Let it sit for 8-10 minutes until it becomes cloudy, aromatic, and foamy.
• Mix flour and coarse kosher salt in the bowl of a stand mixer fitted with a dough hook. Stir until combined, then add the yeast mixture and mix on the lowest speed for 3 minutes. Allow the dough to rest for 5 minutes.
• Knead the dough for an additional 3 minutes until it feels stiff yet supple. Transfer it to a clean bowl, lightly oiled, cover with plastic wrap, and let it rise at room temperature for 1 hour.
• Divide the risen dough into 8 equal pieces, approximately 4 ounces each. Form each piece into a loose ball, flatten it slightly, and poke a hole through the center before stretching it into a 2-inch diameter opening.
• Arrange the shaped bagels on a greased, parchment-lined sheet pan. Mist with oil or cooking spray and cover with plastic wrap. Chill in the fridge overnight.
• Prepare the poaching liquid by boiling 4 quarts of water in a large pot, then lower the heat to a simmer. Add barley malt syrup, baking soda, and kosher salt.
• Check the chilled bagels for readiness: test by placing one in a bowl of cold water. If it floats, it's time to boil; if it sinks, allow it to rest at room temperature for another 15-30 minutes.
• Boil the floating bagels: gently lower them into the poaching liquid one at a time using a slotted spoon. Cook for one minute, then flip and cook for another minute. Place them domed side up on a lightly oiled parchment-lined tray.
• Bake by lowering the oven temperature to 450°F. Bake for 8 minutes, then rotate the pan. Bake for an additional 8-10 minutes until golden brown. Allow them to cool on a wire rack.