Handmade Bagels (Malt Syrup & Lye Water Versions)
Classic bagels made with a long, cold, slow-fermentation method. The result is a bagel with a chewy, resilient crust and a dense, bouncy interior. The video demonstrates both the traditional malt syrup poaching method and the lye water poaching method, which yield different colors and unique aromas.
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🍳 Cooking Flow
Mix water, sugar, and yeast, then add flour to form a dough; knead in salt in batches. → Ferment at room temperature for 30-45 minutes, then seal and refrigerate for cold fermentation for 12-18 hours. → Divide the dough into 100g portions, roll into ropes, and seal the ends to form rings; proof at room temperature for 45-60 minutes. → Poach in simmering malt syrup water (or lye water) for 30 seconds per side, then remove. → Bake in a preheated 200°C oven for 16-20 minutes until golden brown and cooked through.
Cooking Steps
Brief Cooking Order
Mix water, sugar, and yeast, then add flour to form a dough; knead in salt in batches. → Ferment at room temperature for 30-45 minutes, then seal and refrigerate for cold fermentation for 12-18 hours. → Divide the dough into 100g portions, roll into ropes, and seal the ends to form rings; proof at room temperature for 45-60 minutes. → Poach in simmering malt syrup water (or lye water) for 30 seconds per side, then remove. → Bake in a preheated 200°C oven for 16-20 minutes until golden brown and cooked through.
Introduction
Classic bagels made with a long, cold, slow-fermentation method. The result is a bagel with a chewy, resilient crust and a dense, bouncy interior. The video demonstrates both the traditional malt syrup poaching method and the lye water poaching method, which yield different colors and unique aromas.
Step 1
Add water and maltose to a mixing bowl and stir until dissolved, then add the instant yeast and stir well to activate.
Step 2
Pour the yeast-sugar water into the bread flour, mix with a spatula or mixer until no dry flour remains, then knead into a dough by hand.
Step 3
Sprinkle the salt over the dough in 3 to 4 batches, kneading each batch in thoroughly. Use a folding and pressing technique to develop the dough.
Step 4
Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it ferment at room temperature (approx. 23-25°C) for 30 to 45 minutes until slightly puffed. Then, place it in the refrigerator for cold fermentation for 12 to 18 hours.
Step 5
Remove the cold-fermented dough, divide into 100g portions (or 120-150g based on preference), roll each into a ball, and let rest with the seam side down.
Ingredients List
Important Notes
💡 It is recommended to add salt in batches after the dough has formed to prevent high concentrations of salt from coming into direct contact with the yeast, which can dehydrate and deactivate it.
⏳ Cold fermentation allows for natural hydration to form gluten and develops a richer flavor over long periods, making it ideal for busy individuals to prepare in advance.
⚠️ During cold fermentation, the dough must be completely sealed with plastic wrap to prevent the surface from drying out and forming a skin.
⚠️ Since baking lye is strongly alkaline, be extra careful to avoid contact with skin when handling; if you prefer not to use lye, food-grade baking soda can be used as a substitute.
🍴 If you cannot eat all the bagels at once after cooling, it is recommended to wrap each individually in plastic wrap or a freezer bag and store them in the freezer. Reheat directly from the freezer to restore the fresh-baked texture; avoid refrigerating as the starch will rapidly stale and harden.
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