Bagels

The table

1 1/4 cups(295 g)warm waterstir until the malt dissolvesadd flour and salt, knead 10 min, rise 1 hourdivide into eight rings, chill overnightboil 1 min a sidetop, bake 475°F 20 min
2 Tbs(40 g)barley malt syrup
2 tsp(6 g)instant yeast
4 cups(540 g)bread flour
2 tsp(12 g)table salt
1 Tbs(14 g)baking soda
2 Tbs(40 g)barley malt syrup
3 Tbs(or sesame or poppy seeds)everything seasoning
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

1stir until the malt dissolves

2add flour and salt, knead 10 min, rise 1 hour

goes in with what step 1 made

4boil 1 min a side

goes in with what step 3 made

5top, bake 475°F 20 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 13 hr 31 min1 of 5 steps gives no time
Needs you
about 11 min
If you get it wrong
Narrow — the boil is a minute a side and standing right there; past that the crust goes leathery and the crumb slackens

  1. stir until the malt dissolves

    not timedfrom the start

  2. add flour and salt, knead 10 min, rise 1 hour

    1 hr 10 minneeds you(we think)from the start

  3. divide into eight rings, chill overnight

    12 hrwalk away(we think)1 hr 10 min in

  4. boil 1 min a side

    1 minneeds you(we think)13 hr 10 min in

  5. top, bake 475°F 20 min

    20 minwalk away(we think)13 hr 11 min in

Goes with

See how it is written
>> title: Bagels
>> category: Breads
>> tags: bread, bagels, boiled, malt, breakfast
>> counters: Deli, Bakery
>> servings: 8
>> time: 15 hr
>> slack: narrow — the boil is a minute a side and standing right there; past that the crust goes leathery and the crumb slackens

>> step: stir until the malt dissolves
Stir @warm water{1 1/4%cup}(295 g) with @barley malt syrup{2%Tbs}(40 g) and @instant yeast{2%tsp}(6 g).

>> step: add flour and salt, knead 10 min, rise 1 hour
Add @bread flour{4%cup}(540 g) and @table salt{2%tsp}(12 g) to @&(~1)mixture{}, then knead ~{10%min} to a stiff dough and rise ~{1%hour}.

>> step: divide into eight rings, chill overnight
Divide @&(~1)dough{} into eight rings and refrigerate ~{12%hours}.

>> step: boil 1 min a side
Boil @&(~1)bagels{} for ~{1%min} a side in water with @baking soda{1%Tbs}(14 g) and @barley malt syrup{2%Tbs}(40 g).

>> step: top, bake 475°F 20 min
Top @&(~1)bagels{} with @everything seasoning{3%Tbs}(or sesame or poppy seeds) and bake at 475°F for ~{20%min}.