For the bagels
- 650 gram Bread flour
- 1 teaspoons Active dry yeast
- 1 tablespoons Honey
- 350 Water
- 1/ 3 cups Miso
- 25 Sugar
- 25 Salt
- 25 Diastatic Malt Powder
For the poaching liquid
- 2 teaspoons Baking Soda
- 1 tablespoons Honey
- 1 gallon (16 cups) Water
For Everything Asian Seasoning
For Sweet Chili Cream Cheese Spread
- 8 ounces Cream Cheese
- 2 tablespoons Sweet Chili Sauce
- 1 teaspoons Salt
Add 250g of Bread flour, yeast, honey, and 350g of water (12 1/4 oz) to a stand mixer mixing bowl. Combine with spatula into a paste. Cover with plastic wrap, and let it sit at room temperature for about 3 hours until you see many bubbles and webs. Set bowl in stand mixer with the dough hook attachment. In a separate bowl, combine 400g Bread flour, miso, sugar, salt, and diastatic malt powder. Whiskey dry ingredients together to mix. Start stand mixer at a low speed and add the mixed dry ingredients, one spoonful at a time, to create bagel dough. Once all dry ingredients have been added, knead the dough with stand mixer for 20 minutes. Cover the bowl with plastic wrap and let sit in fridge for 20 minutes.
While the dough is sitting, grease a half size sheet pan, line with parchment paper, and grease top of paper as well. Cut the dough and form into balls that weigh 88 grams (for mini size bagels: 65 grams and make 16 mini bagels). For the balls, tuck the dough underneath themselves, making them smooth and round. Cover with a damp towel in between formations because the dough develops a skin very quickly. Cover the balls with plastic wrap and place in the fridge for another 20 minutes.
Remove from fridge and gently make a hole in the middle and stretch out by circling the middle with two fingers. Once all are in bagel form, cover again with plastic wrap, and let sit out in room temperature to proof for 20 minutes before putting in the fridge overnight for at least 24 hours.
Preheat the oven to 430°F.
In a large pot, pour in about 1 gallon (16 cups) of water, 1 Tbsp honey or barley syrup, and 2 tsp baking soda. After that has dissolved and the water is at a boil, drop in bagels and boil for 60 seconds on each side. Then, flip onto cooling rack smooth side up to drain for about one minute. Sprinkle Furikake over poached bagels (or Maldon Salt Flakes to make plain bagels) to add seasoning.
Transfer the bagels on to lightly greased parchment paper lined baking sheet. Bake in the oven for 15 minutes, then flip the bagels, and bake for 3 additional minutes.
Remove bagels and transfer them on to cooling rack.
In a mixing bowl, add softened cream cheese, sweet chili sauce, and salt. Mix well to make cream cheese spread.
Serve and enjoy!!