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richard.steele
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In a mixer bowl, combine water and yeast. Stir to dissolve the yeast. Add bread flour, malt powder (or sugar), and 20 grams of salt to the bowl. Mix the ingredients with a dough hook on low speed until the dough is smooth and elastic. Cover the bowl with a damp towel or a lid, and let it bulk ferment at room temperature for 1 hour.
Cut the dough into 12 pieces, each weighing approximately 120 grams. Shape each piece of dough into a bagel. Place the shaped bagels onto two parchment-lined sheet trays and refrigerate for at least 4 hours, preferably 24 hours.
Preheat your oven to 475°F with a baking stone or steel on the middle rack, and soak bagel boards in water. Bring 3-4 liters of water to a boil in a large pot and add molasses.
Boil the bagels for 30 seconds per side. For seeded bagels, press the boiled bagels into a tray of seeds before baking.
Transfer the boiled bagels to the soaked bagel boards, top side down, and bake for 5 minutes with the bagel boards right on the stone. Flip bagels over, so the top side is now up, directly onto the stone and bake for another 12-15 minutes. Remove to a wire rack to cool.