Peter Reinhart’s Bagels
INGREDIENTS
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Yield: 12 extremely large, 16 regularly large or 24 miniature bagels
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SPONGE:
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1 teaspoon instant yeast
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4 cups unbleached high-gluten or bread flour (see note below)
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2 1/2 cups water, room temperature
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DOUGH:
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1/2 teaspoon instant yeast
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3 3/4 cups unbleached high-gluten or bread flour
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2 3/4 teaspoons salt
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2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)
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TO FINISH:
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1 tablespoon baking soda
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Cornmeal or semolina flour for dusting
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Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions (Deb note: this was what I chose, and found the taste very authentic), or chopped onions that have been tossed in oil (optional)
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