New-York Style Bagels

"Yes! This will achieve a slightly sweeter and shinier product. Use about 1 teaspoon of barley malt in the dough and a generous tablespoon in the pot of boiling water."

2 teaspoons / 6 g active dry yeast

4 ½ teaspoons / 19 g granulated sugar

1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)

3 ½ cups / 440 g bread flour or high gluten flour (you may need up to ½ cup / 60g for kneading)

1 ½ teaspoons / 6 g salt

Directions at sophisticatedgourmet.com

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