Prep 24 hrs
Cook 20 mins
Shamelessly lifted from Charlotte Baker and posted here so I won't lose it.
- 2 cups warm water
- 1 1⁄2 teaspoons dry yeast
- 2 tablespoons malt syrup
- 1 tablespoon canola oil
- 6 -8 cups bread flour
- 1 tablespoon salt
- flour, for dusting work surface
- oil, for greasing bowl and baking sheets
- 1 tablespoon malt syrup, to add to water when boiling
- Sprinkle the yeast over the warm water to soften. Stir to dissove.
- Add the two tablespoons malt syrup, oil, 6 cups flour and the salt. Mix thoroughly until the dough forms up and comes away from the side of the bowl.
- Turn out dough onto floured work surface and knead, adding small amounts of flour as necessary. Dough should be soft. Work in as much flour as you can comfortably knead.
- Knead for 12 to 15 minutes until smooth and elastic. Roll the dough into a ball, put it in oiled bowl and let proof in the refrigerator overnight. It is not necessary to proof overnight but they will develop better flavor. If you don't proof overnight, let it rise until doubled, about an hour.
- Punch down, cut into thirds and roll each piece into a rope.
- Cut each rope into 4 equal pieces and shape into balls.
- Roll ball into a rope 2-inches more than the width of your hand.
- Flip the rope around your fingers to make a ring with the ends overlapping by 1/2-inch. Seal the ends by rolling with your palms on the work top.
- Evenly space the bagels on 2 oiled baking sheets. Cover and let stand until puffy (about 20 minutes).
- While they are proofing, fill a 4-quart saucepan two-thirds full with cold water. Add the tablespoon of malt syrup and bring to a boil.
- Have ready dishes of any toppings you are going to use -- sesame, poppy, coarse salt etc.
- Drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top.
- Cook for a total of 1 minute, turning once. Lift out with a skimmer, let drain slightly and turn them over into whatever dishes of topping you are using. (Plain is okay too).
- Evenly space bagels on two baking sheets topping side up.
- To bake, place an empty roasting pan on the floor of the oven and heat oven to 500°.
- Before you put the bagels in toss about 20 ice cubes into the roasting pan.
- Put the bagels in and bake until well browned, about 15 to 20 minutes.
- Turn over when tops are browned and bake until done.
- Note: you can get Malt Syrup at Health Food Stores and Home-Brew Beer Supply stores.