2 tablespoons malt syrup
2 ⅔ cups (14 2/3 ounces) bread flour
4 teaspoons vital wheat gluten
2 teaspoons instant or rapid-rise yeast
2 teaspoons salt
¼ cup (1 1/4 ounces) cornmeal
¼ cup (1 3/4 ounces) sugar
1 tablespoon baking soda)
Captions provided by CCTubes – Captioning the Internet! Check out What’s Eating Dan?, where Dan Souza tests the theory of New York vs. Boston water for bagel-making, and a whole lot more!
https://youtu.be/GFDFrzlYOXc
This week on Basics, we’re tackling one of the home-cook holy-grails: really chewy, really crisp, really good bagels, somehow existing outside NYC. Or Montreal.
+ Ingredients & Shopping List
1 cup plus 2 tablespoons ice water (9 ounces)
2 tablespoons malt syrup
2 ⅔ cups (14 2/3 ounces) bread flour
4 teaspoons vital wheat gluten
2 teaspoons instant or rapid-rise yeast
2 teaspoons salt
¼ cup (1 1/4 ounces) cornmeal
¼ cup (1 3/4 ounces) sugar
1 tablespoon baking soda
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