Bagels

In a small mixing bowl mix the yeast, flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. Remove from the fridge and allow the starter to come to room temperature. If there are time constraints, make the starter with warmed water (110 degrees – no, I do not really stick a thermometer in it – think bath water for a baby) and cover, letting it rise for at least 30 minutes.

Mix the starches, Metamucil, xanthan gum and salt in bowl of standing mixer fitted with the paddle attachment. Mix water, malted barley syrup, honey, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick but smooth cake batter.

Cover the mixer bowl with saran wrap and let rest for 5 to 10 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.

Again with the paddle attachment, mix on low to medium setting (4 on Kitchen Aid) for 2 to 3 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get a little stretchy, but still stick to the sides of the bowl. The dough should be nice and smooth.

With a rubber spatula, gather the dough from the mixer bowl and place on top of a lightly starched area. Divide the dough into eight equal portions, about 90 gm each. Roll pieces into smooth balls and cover with plastic wrap to prevent dough from drying out while you are shaping.

Place your thumb through the center of the dough ball. Place two fingers inside the newly formed hole, and lightly roll on the counter until you have an approximately 1 ½ inch opening. Place bagel on parchment paper and cover with plastic wrap. Continue with remaining dough balls.

Place bagels in warm area for about 45 minutes to rise. They should be light and puffy, but not quite doubled in size. Do not let them over-rise, or they will start to go flat.

Meanwhile, preheat oven to 450 degrees. Fill large pot with water (at least 5 inches deep), add baking soda and malted barley. Bring to rapid boil.

Working three at a time, drop bagels into boiling water. Turn with a skimmer after 10 seconds, boil an additional 10 seconds. Remove from water; transfer to a clean dry kitchen towel to drain somewhat.

Transfer boiled rings to parchment paper–lined baking sheet or baking stone. Bake until deep golden brown and crisp, about 14 to 18 minutes. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.

To Top: Topping ingredients stick to the bagels best when applied to the dough rings just as they come out of the boiling water, while still wet and sticky from boiling. Options include: dehydrated onion or garlic flakes, or sea or kosher salt. You can also combine toppings for an everything bagel.