Poppy Seed Bagels

First Proof

• Shape the dough into a tight ball and place it in a lightly oiled bowl, turning it once to coat.
• Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.

Shape and Cold Proof

• Line a large baking sheet with parchment paper and lightly dust it with cornmeal.
• Gently deflate the risen dough and turn it out onto a clean work surface. Divide the dough into 8 equal pieces (each about 100-110g).
• Roll each piece into a smooth, tight ball. Poke your thumb through the center to create a hole, then gently stretch the ring to about 2-3 inches in diameter to form the classic bagel shape.
• Arrange the shaped bagels on the prepared baking sheet, leaving some space between them. Cover loosely with plastic wrap and refrigerate for at least 12 hours, and up to 24 hours. This cold proof is crucial for flavor development.

Boil the Bagels

• When you're ready to bake, preheat your oven to 425°F (220°C).
• Bring a large, wide pot of water to a rolling boil. Add the remaining 1 tablespoon of barley malt syrup to the water.
• Remove the bagels from the refrigerator. Gently drop 2-3 bagels at a time into the boiling water, being careful not to overcrowd the pot.
• Boil for 1 minute, then use a slotted spoon or spider skimmer to flip them over and boil for another minute on the other side.
• Remove the bagels from the water, allowing excess water to drip off, and place them on a wire rack.

Top and Bake

• While the bagels are still wet and warm from boiling, dip them into a shallow dish filled with poppy seeds, coating both sides generously.
• Place the coated bagels back onto the cornmeal-dusted baking sheet.
• Bake for 20-25 minutes, flipping them halfway through the baking time, until they are a deep golden brown with a crisp crust.
• Transfer the baked bagels to a wire rack to cool completely for at least 30 minutes before slicing. This allows the interior crumb to set.