The wonderful thing about a new home is the excavation of the old. For the next few weeks I plan to return to my favorite cookbooks and make the things that give me so much joy. This weekend I woke early and I made bagels from Martha Stewart’s Baking Handbook. Enjoy!
In the bowl of a stand mixer, whisk together yeast and water. Let stand until foamy, about five minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on low speed, add sugar, 1 tablespoon of barley malt syrup, flour, and salt. Knead until dough forms, about 1 minute. The dough should be slightly tacky but not sticky. If necessary, add more flour or water, 1 tablespoon at a time. Continue to knead dough for five more minutes. Transfer dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in warm place until double in bulk, about 2 hours.
Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for 20 minutes. This will relax the dough and make it easier to shape.
Line two baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6 inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your had to form a circle with overlapping ends. Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand. Place bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
Preheat the oven to 500 degrees F, with racks in the upper and lower thirds of your oven. Fill a large stockpot (the wider the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons of malt syrup. Gently drop bagels into the water. Add as many bagels as will comfortably fit without touching each other. After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more. Using the slotted spoon, return the bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet. **Note
Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees F. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes. Transfer bagels to a wire rack to cool.