Wednesday, December 21, 2011

Making Homemade Bagels using Non-Diastatic Malt Powder

I really enjoy bagels and making them at home is quite easy -- and delicious.

I began with a couple of key *ingredients:  1.)  King Arthur Flours "Sir Lancelot" flour with a high gluten content that makes the bagel have a nice chew and 2.) non-diastatic malt powder to give the crusts a nice shine.

*If you don't have these exact ingredients, don't worry.  Use the best flour you have and replace the non-diastatic malt powder with brown sugar and you will still have a very nice result.

 We have a busy house, so I let the bread machine (and its dough setting) usually do the work.

I used the dough recipe on the back of the Sir Lancelot bag (8 Bagel Yield):

  • 1 Tbs Instant Yeast
  • 4 Cups Sir Lancelot Flour
  • 2 tsp salt
  • 1 Tbs non-diastatic malt powder (or brown sugar)
  • 1 1/2 Cups lukewarm water (a bit more during the winter or in dry climates)

Mix the ingredients making a stiff dough and let rise in a covered bowl for 1 - 1 1/2 hours until puffy -- though not doubled.  I let the bread machine handle all of this step.

 Next, divide the dough into 8 round balls, cover with loose plastic wrap and let rest for 30 minutes.  I lightly spray the inside of the plastic wrap with a canola spray so that it doesn't stick to the dough when I later peel it away.

While the balls are resting, preheat your oven to 425 degrees F.   Get a large pot of water (about 2 quarts), along with a 1 TBS of sugar and 2 TBS of non-diastatic malt powder (or brown sugar), boiling.  The bath gives the bagel its shiny crust and chewy texture.  Most commercial bagels are produced with steam, but lack the texture and taste of the traditional method.

After 30 minutes of rest, and with the oven and water bath ready, take each ball of dough and poke a hole in the center and set in a greased baking pan or parchment lined baking pan for 10 minutes of rest.

After 10 minutes, gently place each one into the bath for two minutes on each side.  Place as many in the bath as you can with crowding them.  After two minutes of bathing on both sides remove and replace on the baking sheet until they are all finished.

I made an egg wash (1 egg and 1 TBS of water blended) and brushed the egg wash over each bagel followed by a sprinkling of sesame seeds.  Feel free to add no toppings or any toppings of your choice. The egg wash helps keep them in place.

 My bagels were slightly over-done before 20 minutes, so watch them carefully and pull them out of the oven when they get a nice sandy-brown on top.

These were delicious -- and gone in two days.


  1. Replies
    1. Salt is mentioned in the dough recipe. Are you suggesting it's use elsewhere?