Combine flour, yeast, salt, non-diastatic malt powder, and warm water in bowl of stand mixer with dough hook.
480 g Bread Flour | 7 g Instant yeast | 12 g Salt | 1 tbsp Non-diastatic malt powder or brown sugar | 300 g Warm water
Mix on low until dough comes together and on medium for an additional 15-20 minutes until dough is firm, elastic and smooth.
Grease bowl, cover and let dough rise for 60-90 min or until dough has doubled in size.
Gently punch down the dough. Divide the dough into 8 equal pieces.
Take each piece, and bring the sides of the dough together, pinching them together and creating tension. Cupping your hand lightly over the doughand roll into a ball using circular motion. Repeat with each piece.
Flour your finger and poke through the center of the dough ball, and stretch to create center ring of about 1-2 inches. Place on a lightly greased or silicone/parchment lined baking sheet. Cover baking sheet and allow rounds to rest for 15 minutes.
While resting, preheat oven to 425F and bring a large pot with 2 quarts of water to a boil. Once water is boiling and bagels are ready to go in, add ¼ cup baking soda and 1 tsp salt.
¼ cup Baking soda | 6 g Salt
Drop bagels in water, doing 2-4 at a time but allowing space around each bagel. Let bagels float for 60 seconds on each side, then remove back to baking sheet.
Brush each bagel after the water bath with melted butter and sprinkle with pretzel or coarse salt.
28 g Unsalted butter | Pretzel or coarse salt
Bake bagels for 22-25 minutes or until rich brown. Remove and let cool on wire rack for about 20 minutes. Enjoy!
