INGREDIENTS & EQUIPMENT LIST

INGREDIENTS 

For 12 Bagels

• Active Dry Yeast  15 grams / 2 packets

• Water  

• Sugar  3 Tbsp.

• Bread Flour 760 grams = ~ 6.3 cups 

• Diastatic Malt Powder* 4 grams = about 1.5 tsp.

• Salt 2 tsp.

• Olive Oil or spray for coating bowl and parchment

• Egg @ room temp. 1 (for egg wash) 

• Toppings of your choice: Sesame seeds, Poppy Seeds, Everything Seasoning, Flaky Sea Salt, Onion Flakes, Garlic Flakes, etc.

• (Optional) For 2 Cinnamon Raisin Bagels, add 1/2 tsp cinnamon + 1/4 cup rehydrated raisins to 200 grams of dough

• (Optional) For 2 Egg Bagels, add 1 egg yolk and 2 tsp flour to 200 grams of dough

* Diastatic Malt Powder is a “magic ingredient” that will help the texture, color and flavor of your bagels. You’ll only need a little bit for this recipe, but if you think you’ll make bagels again, you may want to get some. If you don’t wish to buy it, just follow the recipe without it. 

EQUIPMENT 

I will demonstrate kneading by hand. If you prefer not to knead by hand, you may use your standing mixer with the dough hook attachment. Please only use your mixer if you’re experienced using it for stiff dough like this. Everyone’s mixer is different and can handle different workloads.

• 2 + Cup clear measuring cup or clear jar

• Large bowl

• Digital food scale

• Measuring spoons

• Tea towel

• Large Soup Pot

• Timer (ex. cell phone timer) 

• Spider / Strainer 

• Large fork or Danish Dough Whisk

• Pastry brush 

• Bench scraper / dough cutter 

• 2 Baking sheets

• Parchment paper

• Paper towels 

• Wire cooling rack 

Question? email me! demoulin123@gmail.com