Bagels made with malted barley syrup | NY-style boiled

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My old, simpler bagel recipe that uses honey:    • Homemade bagels | boiled New York / M...  

**RECIPE, MAKES 12 BAGELS**

1 3/4 cups (415mL) water
1/4 cup (16mL) warm water
2 tablespoons (40g) malted barley syrup (could use honey instead)
1 packet (~9g) dry yeast
1 tablespoon (15-20g) salt (I use Morton Kosher)
4 cups (500g) bread flour to start with, knead in more
More barley syrup (or honey), toppings and egg wash (egg beaten with a little water)

Everything bagel seasoning:

2 parts coarse salt
3 parts dried onion flakes (might be called dried chopped/minced)
3 parts dried garlic flakes (might be called dried chopped/minced)
3 parts poppy seeds
3-4 parts sesame seeds (a mixture of black and white is nice)
1 part caraway seeds (optional)
1 part fennel seeds (optional)

In a large mixing bowl, combine the 1 3/4 cups water and as much flour as you can easily mix in — about 4 cups. Mix/knead until all the flour is wet, then cover and let sit (autolyse) at least 20 minutes, but an hour is better.

Form the dough into a nest shape — with a big valley in the center. Add the malt syrup, drizzling most of it outside the hole in the center — only about a teaspoon should be in the hole. Put the 1/4 cup warm water in the hole and stir in the yeast. Let the yeast bloom for about 5 minutes, then put in the salt, another dusting of flour and start kneading. Keep kneading in basically as much flour as the dough can absorb — the drier the dough, the taller the bagels will be. Cover and let the dough rise until doubled, 1-2 hours.

Punch down the dough and divide it into 12 smooth balls. Cover them and let them rest for about a half hour. Meanwhile, lightly grease two sheet pans. Form each of the balls into bagels (watch the video for technique, describing it here would be futile), and place them on the greased sheets. Cover loosely with plastic wrap and let rise at room temperature for about half an hour, or in the refrigerator for a day or two. The long, cold rise tastes better.

Get your widest cooking vessel filled with water (leaving plenty of headroom) and bring it to a boil. Stir in enough malt syrup to make the water the color of caramel. Boil the bagels 1-2 minutes per side. While they're boiling, cover the sheet pans with parchment paper so the bagels won't get greasy when you return them to the pans. If you're topping your bagels, dip them in egg wash and then into the topping mixture.

Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.