Bagels

thia.codes · 1,506 words · saved by 1 readers

First, I do use some specialized ingredients and equipment, including high-gluten bread flour, diastatic malt powder, and barley malt syrup. For completeness' sake, I use this yeast, Morton Table Salt, and Crystal Geyser Alpine Spring Water, which has a pH of 7.3 and is bottled in Weed, California. I don't think that last part matters, but it does mean that when someone compliments my bagels, I get to say, "it's the Weed water." I also have a really intense mixer, a pizza stone, a kitchen scale, and bagel boards. I think you definitely need the flour, the kitchen scale, and the pizza stone. If, like me, you lack upper body strength, you also need a stand mixer. In my experience, a KitchenAid produces fine results, and you can get them inexpensively on Facebook Marketplace. (My Bosch mixer is kind of overkill, but I make dozens of bagels every week, so I was actually in danger of burning out the motor on my old 325W KitchenAid; as an occasional thing, it should be fine.) Malt powder and

Bagels If you're interested in my most recently-updated, experimental recipe, go here. First, I do use some specialized ingredients and equipment, including high-gluten bread flour, diastatic malt powder, and barley malt syrup. For completeness' sake, I use this yeast, Morton Table Salt, and Crystal Geyser Alpine Spring Water, which has a pH of 7.3 and is bottled in Weed, California. I don't think that last part matters, but it does mean that when someone compliments my bagels, I get to say, "it's the Weed water." I also have a really intense mixer, a pizza stone, a kitchen scale, and…

Bagels

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