1
In a medium bowl, combine warm water and instant yeast, stirring until the yeast is fully dissolved.
2
Add bread flour, malt powder (or sugar as a substitute), and salt to the bowl.
3
Mix the dry and wet ingredients with a sturdy spoon until a shaggy dough forms and can no longer be stirred with the spoon.
4
Switch to a soaking wet hand and continue mixing by squeezing and folding the dough until it is well combined.
5
Transfer the dough to a work surface and knead for 10 to 12 minutes until smooth and elastic. The dough should stretch without tearing when pulled gently.
6
Place the kneaded dough in a bowl, cover with a lid, and bulk ferment at room temperature for about 1 hour.
7
After 1 hour, the dough should have risen by about 50%. Divide the dough into 12 equal pieces, each weighing approximately 120 grams.
8
Shape each piece by pressing it into a rectangle, then rolling it back toward yourself several times while pressing firmly into the work surface until it forms a short cigar shape, then continue rolling until roughly 10 inches long.
9
Wrap the dough log around your fingers with about 3 inches of overlap, then squeeze firmly to seal both ends together.
10
With the dough still wrapped around your hand, roll it back and forth on the seam side to fully integrate and shape it into a bagel.
11
Place the shaped bagels onto two parchment-lined sheet trays lightly sprayed with cooking spray. Cover with plastic wrap or sheet tray covers.
12
Transfer the trays to the refrigerator and cold ferment for at least 4 hours, preferably 24 hours.
13
Preheat the oven to 475°F and soak the bagel boards (cedar planks with burlap stapled to them) in water until saturated.
14
Bring 3 to 4 liters of water to a boil in a large pot and add molasses.
15
Cut the parchment paper around each bagel to make handling easier.
16
Carefully drop 3 bagels into the boiling water with the top side down, and boil for 30 seconds.
17
Flip the bagels and boil for another 30 seconds on the other side.
18
Transfer the boiled bagels to a baking sheet with the bottom side down.
19
Repeat steps 16, 17, and 18 for the remaining bagels.
20
Place the boiled bagels onto the soaked bagel boards with the top side down.
21
Bake in the preheated 475°F oven on the bagel boards for 5 minutes, preferably on a pizza stone or steel.
22
After 5 minutes, flip the bagels over so the top side is up, and continue baking on a pizza stone or steel for 12 to 15 minutes until golden brown and blistered.
23
Remove the bagels from the oven and transfer to a wire rack to cool.
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