Ingredients
- 1½ teaspoons dried yeast
- 1 tablespoon barley malt syrup or honey
- 4 cups (600 g) high protein flour
- coarse polenta, for dusting
Method
1. Combine the yeast with 1½ cups (375 ml) lukewarm water. Leave for 10 minutes, or until beginning to foam. Stir in the malt syrup and 2 teaspoons salt. Place 2 cups (300 g) flour in a large bowl and add the yeast mixture. Stir with a wooden spoon, adding more flour as necessary to make the dough firm. Turn out onto a floured work surface and knead for 10–12 minutes, or until smooth and stiff. Add more flour as necessary. The dough should be quite stiff.
2. Divide into 8 equal portions and roll into smooth balls. Cover with a clean tea towel and leave for 5 minutes.
3. Roll each ball under your palms to form a rope 28 cm long. Do not taper the ends of the rope. Dampen the ends slightly, overlap by 4 cm and pinch firmly together. Place around the base of your four fingers and, with the overlap under your palm, roll the rope several times, applying firm pressure to seal the seam. It should be the same thickness all the way around. Place on polenta-dusted baking trays, cover with plastic wrap and refrigerate for 12–18 hours.
4. Preheat the oven to very hot 245°C (475°F/Gas 9). Remove the bagels from the fridge 20 minutes prior to baking. Bring a large saucepan of water to the boil and drop the bagels, in batches of 3–4, into the water for 30 seconds. Remove and drain, bottom-side-down on a wire rack.
5. Place the bagels on lined baking trays and bake for 15 minutes, or until deep golden brown and crisp. Cool on a wire rack.
