Homemade Bagels

Ingredients

• For the yukone:
• 6 ounces cold water
• 3 1/2 ounces bread flour
• For the dough:
• 12 1/2 ounces bread flour
• 1/2 ounce sugar
• 2 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 teaspoon instant dry yeast, such as SAF; not RapidRise or active dry, more info here
• 3 1/2 ounces water
• To Boil:
• 1 ounce barley malt syrup

Directions

1. Set a 10-inch skillet over medium heat, then whisk the water and flour together until the mixture thickens to the texture of mashed potatoes, about 2 minutes. Spoon it onto a plate, smooth it out to a 1-inch layer, cover it, and let it cool for around 30 minutes, until it reaches about 75 degrees F (23 degrees C).
2. In the bowl of a food processor, with the metal blade in place, pulse the flour with the sugar, salt, and instant yeast. Add the cooled yukone and the water, then process until the dough is silky smooth and a little piece can be pulled into a thin sheet without tearing, about 90 seconds. The timing depends on the size and power of your machine. If your processor is smaller, split the dough in half and process it in batches.
3. Move the dough to a clean work surface with no flour, cut it into 8 roughly equal pieces (3 ounces or 85g each), and keep them covered with plastic. Working with one piece at a time, cup it under your palm and roll in quick circles until it tightens into a smooth ball with only a tiny seam underneath. If the bottom seam is still wide or uneven, keep rounding until the underside is nearly smooth. Keep the shaped dough under plastic and let it rest for 15 minutes.
4. With a damp fingertip, make a hole through the center of each piece, then gently widen it into a 3 1/4-inch ring, dipping your hands in cold water as needed so the dough does not stick. Lay the rings on a half sheet pan that has been well greased and lined with parchment, then cover the pan with plastic. Refrigerate for 24 to 36 hours, choosing the window that works for you.
5. Set an oven rack in the lower-middle position, then heat the oven to 425 degrees F (218 degrees C). In a stainless steel pot, combine the barley malt syrup with about 3 inches of water, set it over high heat, and bring it to a boil. While that happens, make a thick paper-towel layer on a baking sheet or cutting board. Boil 2 or 3 bagels at a time, giving each side about 30 seconds. Let them drain on the paper towels for 2 or 3 seconds, then move them to a parchment-lined half sheet pan. Do not let them sit on the towels longer, or they may stick; if one does, quickly dip that bagel back into the hot water and the wet paper towel will peel away.
6. Bake the bagels about 25 minutes, until they are golden brown all over and blistered. Give them at least 15 minutes to cool. To serve, cut them across the middle with a serrated knife. For uncut bagels, choose a paper bag, or a loose parchment wrap, and keep them no longer than 48 hours; slice and give them a quick toast before serving.