Butterscotch Bagels
{makes 8, adapted from King Arthur Flour plain bagel recipe, inspired by The Bagel Place}
1 tablespoon instant yeast
4 cups bread flour
1 tablespoon brown sugar
2 teaspoons sea salt
1 1/2 cups lukewarm water
3/4 cup butterscotch chips, roughly chopped
for the water bath:
2 quarts water
2 tablespoons non-diastatic malt powder
1 tablespoon sugar
Stir the yeast, flour, salt, and sugar together in the bowl of a stand mixer. Stir in the water. Use the dough hook to knead the dough on medium speed for about 10 minutes. The dough will wrap around the hook and be quite stiff. In the last minute of kneading, add in the chopped chips (and any small pieces from chopping as that will add flavor throughout).
Place the dough in a lightly oiled bowl and cover loosely with an oiled piece of plastic wrap. Let rise for about 1 hour, or until the dough is about doubled.
Divide the dough into 8 pieces and form into balls. Cover with the oiled plastic wrap and let rise for 30 minutes.
Meanwhile, prepare the water bath. Use a large pot, like a Dutch oven, and bring the water, malt powder, and sugar to a low boil.
Place oven racks on the top and bottom 1/3rd of the oven. Preheat oven to 425. Line two cookie sheets with parchment paper.
Poke a hole in the center of each ball of dough, then gently stretch the dough, moving it in a circular motion in your hands with your thumb in the middle. Place 4 bagels on each parchment sheet.
Gently place the bagels (probably 2 at a time, but as many as will comfortably fit) into the lightly boiling water. Cook for one minute, then use a wire skimmer to flip to the other side. Boil for 1 minute more. Place back on the prepared sheets.
Once all of the bagels have been boiled, place in the oven and bake for 12 minutes. Remove both sheets from the oven, flip the bagels over and rotate the sheets. Bake for another 10-12 minutes or until golden on both sides.
Remove to a wire rack. Serve warm. Once cooled, use a serrated knife to cut in half and toast. Slather with vanilla bean cream cheese. Store uneaten bagels in a brown paper bag on the counter. They're best when eaten within 24 hours of baking.
Go here to read the full post and see more photos: http://www.bakeat350.net/2018/08/butterscotch-bagels.html
