Bub’s Amazing Bagel Recipe

by Brendan Kavanagh of Bub's Bagels

YIELD: one dozen 5oz bagels

INGREDIENTS

• 605g water
• 980g Ground Up Bread Flour
• 50g Ground Up Spelt Flour
• 45g Ground Up Whole Wheat Flour
• 2 tbsp Ground Up Diastatic Malt Powder
• 22g kosher salt
• 15g active dry yeast

INSTRUCTIONS

1. Proof yeast and 1tbsp of malt powder in warm water in mixer bowl for 2-3 min.
2. Add in salt, flour, mix on low until mostly incorporated.
3. Add 1 tbsp of malt power and turn mixer up one speed increment. Mix for additional 3 min.
4. Remove and weigh dough, write down grams. Should be 1720-1730g total.
5. Spray Pam in mixing bowl, return dough.
6. Bulk rise dough for 1hour or until more than double in volume.
7. Put dough on work surface. Use knife to cut 12 portions to size. Size obtained by dividing total weight of dough in step 4 by 12.
8. Rough form bagel balls by forming dough shapes into balls. Cup the top with one hand and roll to ball shape on the top, flat on the bottom.
9. Let 12 bagel balls rest for 10 min.
10. Poke hole in bagel ball and roll to final shape. Place on oiled parchment paper on baking sheet.
11. Once all 12 are formed and are on baking sheet, spray with water and cover with Saran Wrap.
12. Let rest/rise 15 min.
13. Put bagels in fridge for at least 12 hours.
14. Preheat oven to 450F. Bring water bath to boil, add malt syrup, enough to look like a weak iced tea color.
15. Boil bagels for 45 secs-1 min per side. Place on cooling rack for 30 seconds then roll in desired toppings and place on final baking sheet.
16. Bake for 21-24 min at 450. I rotate bagels after 7 min, 14 min, and 18 min to discourage hot spot burns on bottom or top. The final few mins is timed by sight to avoid toppings burning. I never go more than 24 min for any bagel flavor.
17. Allow bagels to cool completely on wire rack.
18. Cut, wrap, freeze.
19. Defrost.
20. Enjoy!!