“She has the sort of body you go to see in marble. She has golden hair. Quickly, deftly, she reaches with both hands behind her back and unclasps her top. Setting it on her lap, she swivels ninety degrees to face the towboat square. Shoulders back, cheeks high, she holds her pose without retreat. In her ample presentation there is defiance of gravity. There is no angle of repose. She is a siren and these are her songs.”
-John McPhee
You Will Include The Following
| Component | Weight | Volume | Baker's |
|---|---|---|---|
| Bread Flour | 2 lb | 7 ½ cups | 100% |
| Water | 1 lb 2.6 oz | 2 ⅜ cups | 58% |
| Salt | 0.6 oz | 1 T | 2% |
| Diastatic Malt Powder | 0.2 oz | 2 tsp | 0.5% |
| Yeast | 0.1 oz | 1 tsp | 1.3% |
Optionally:
- Malt syrup or Coca-Cola.Not Pepsi. Not RC.
- The toppings of your choice.
You Will Perform The Following
-
Mix all ingredients except malt syrup and toppings thoroughly. Knead, about 20 minutes by hand or three minutes in a stand mixer on second speed, until smooth.
-
Refrigerate overnight (at least six hours) or let stand on countertop for 90 minutes.
-
Preheat oven to 450°F.
-
Shape dough into toroids. This recipe makes ten to twelve bagels.
-
Prepare a bowl of ice water. On the stove or over an open fire, bring a kettle of water to boil. If available add malt syrup or cola until water is the color of weak tea. Boil the bagels for about three minutes, then transfer to ice water.
-
After boiling and ice-watering, roll bagels in toppings of your choice. This step is optional; these bagels are good plain.
-
Bake on a parchment-lined baking sheet at 450°F for 20-25 minutes, until golden brown.
-
Allow to cool for at least five minutes before slicing and eating.