Make sponge by stirring yeast into flour, adding water and stirring until blended. Cover and let rise 2 hours. Stir additional yeast into sponge. Add 3 cups flour, salt and malt powder and mix until it forms a ball. Work in additional 3/4 cup flour to stiffen dough. Knead for 10 minutes. Split into 3-3/4 ounce pieces and stretch into smooth balls. Cover with damp towel and rest for 20 minutes. Pinch centers and roll around fingers into bagel shape and place on oiled sheet pan or parchment. Cover with plastic and let rise 20 minutes. Place pan into refrigerator overnight for maximum flavor.
In AM, preheat oven to 500. Bring large pot of water to a boil. Add 1 tablespoon baking soda to water (optional - also add 1 teaspoon non-diastatic malt powder to water). Boil bagels a few at a time 1 minute on each side. Place on sheet pan (optional - sprinkle sheet pan with cornmeal first). Bake 5 minutes, reduce heat to 450, rotate pan and bake for 10 minutes or until done.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 585.3mg||20 %|
|Potassium 110.8mg||3 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 71.5g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 369
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