Pastry chef shows you how to make homemade bagels: these are the perfect vehicle for eating an unreasonable amount of cream cheese!
（Recipe adapted from Stella Parks）
Yield 10 small bagels
For the flour paste:
3/4 cup/ 170g water
3/4 cup/ 100g AP flour
For the Dough:
2 3/4 cups/ 355g AP flour
2 tablespoon/ 30g sugar
3 teaspoons/ 12g kosher salt
1 teaspoon/ 4g instant yeast
1/2 cup/ 100g water
For the malt bath:
2 Tablespoons barley malt syrup or 1/4 cup honey
1 qt water
To make the flour paste: combine water and flour, cook on medium heat until a thick translucent paste forms, let cool completely
To make the dough combine all ingredients and the cooled flour paste in a stand mixer bowl, knead until the dough comes together and the surface is smooth, about 6-7 minutes
Let the dough proof in room temperature until doubled in size
Punch out the air and devide the dough into 10 equal pieces, about 2.5oz each, shape each dough into a round dough ball and let rest for 10 minutes
Pinch a hole in each dough and stretch the hole out with two fingers then shape into a hoop, proof for 15-20 minutes
Combine 1 qt water with barley malt syrup, bring to a boil then drop the shaped bagels in the water and boil for 30 seconds per side
Sprinkle everything seasonings on top if desired, bake at 375F for 12 minutes, turn oven down to 350F and bake for another 7-8 minutes or until golden brown
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