Homemade Bagels

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subheading: Homemade bagels:

Homemade bagels

subheading: For the dough:

2 ¼ cups lukewarm water (105 to 110 degrees)

2 tablespoons barley malt syrup (available in health food stores and some well-stocked supermarkets; an equal volume of molasses is a passable substitute, but won’t impart the traditional malty flavor)

1 (¼-ounce) packet active dry yeast (about 2 ¼ teaspoons)

6 ½ cups bread flour (or use 6 cups bread flour and ½ cup whole-wheat flour) and more for kneading

Tip: For the crustiest, chewiest bagels, use bread flour. However, you can still achieve good results with all-purpose flour. Just try to use a brand with a relatively high protein content. Swapping in ½ cup of whole-wheat flour for ½ cup of the bread flour will make the bagels slightly less chewy but will also give them a boost of flavor.

2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton kosher salt

Tip: When measured by volume, Morton salt packs more densely than Diamond, making it about twice as salty. For consistent measurements across brands, either weigh it with a scale or use half the volume of Morton.

Neutral oil, for the baking sheets

subheading: For assembly:

1 teaspoon baking soda

¼ cup barley malt syrup, and more as needed

2 ounces each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional)

Directions at digitaledition.chicagotribune.com

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