| Level: | Intermediate |
| Total: | 10 hr 40 min |
| Active: | 40 min |
| Yield: | 12 bagels or 24 pizza bagels |
Ingredients
- 1 1/2 cups (190 grams) high-gluten flour
- 2 teaspoons (6 grams) light brown sugar
- 1/2 teaspoon instant yeast
- 1 1/4 teaspoons kosher salt
- 1/2 cup (120 grams) warm water (105 to 110 degrees F)
- 2 tablespoons barley malt syrup
- Flavorless oil, for the bowl
- 1 tablespoon baking soda
- Nonstick cooking spray, for the baking sheet
- 1 large egg, beaten with 1 tablespoon water
- Dried minced garlic, for sprinkling
- 1 1/2 cups store-bought pizza sauce
- 1 1/2 cups finely shredded mozzarella
- 12 banana pepper rings, halved
- 48 slices black olive
- 6 orange grape tomatoes, quartered (or 12, halved, if too small)
- 1/2 cup broccoli florets, cut into 1/4-inch pieces
- Parmesan, freshly grated
Instructions
- For the bagel dough: In the bowl of a stand mixer, combine the flour, brown sugar, yeast and 3/4 teaspoon salt; whisk together. In another bowl, combine the warm water and 1/2 tablespoon barley malt syrup and whisk together, then whisk into the dry ingredients. Stir until it forms a ball, then fit the stand mixer with the hook and knead until smooth, 7 to 10 minutes.
- Transfer the dough to an oiled bowl, then cover with plastic wrap and refrigerate overnight.
- Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 12 equal pieces and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 1-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
- Preheat the oven to 450 degrees F. Bring a large pot of water to a boil and add the baking soda and remaining 1 1/2 tablespoons barley malt syrup.
- Line 2 baking sheets with parchment paper or silicone mats (grease well if using parchment), and lay out a clean kitchen towel near your pot of boiling water.
- Working with 4 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer them to the baking sheets.
- Brush the bagels with the egg wash and sprinkle with dried garlic and the remaining 1/2 teaspoon salt. Bake until golden and the garlic is toasty but not burnt, about 12 minutes. Let cool slightly.
- For the pizza bagels: Lower the oven to 400 degrees F.
- Slice the bagels open and return to the lined baking sheets. Top each with a thin layer of sauce and 1 tablespoon shredded mozzarella, then use 1 banana pepper ring half to make a mouth, 2 olive eyes, a grape tomato nose and broccoli hair. Bake until the cheese is melted, 8 to 10 minutes. Top with freshly grated Parmesan and serve immediately. (These can also keep in the refrigerator for a day or two and reheated in the oven.)
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 491 |
| Total Fat | 43 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 27 mg |
| Sodium | 602 mg |
Reviews
Loved the consistency of the bagel. Very dense and chewy. Next time tho, I will not add the brown sugar because it made them too sweet for my taste. And only half of the malt syrup in the bagel dough. Otherwise, will definitely make them again!
I was gone within 10 minutes after removed from oven.
I can’t find barley malt syrup, can I substitute with other?