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1
1) Mix the syrup with the water in a large mixing bowl.
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2
Then fold together the flour, yeast, and salt in another bowl, reserving half a c. of flour or possibly so for kneading.
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3
combine dry ingredients with water/syrup mix.
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4
2.
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5
After the dough has consolidated in the bowl, knead vigorously for 10-12 min.
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6
If you want your bagels to be really chewy, you have to work for it!
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Use reserved flour as necessary
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8
3.
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Roll the dough into a log and cut into 12 equal sections.
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Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter.
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Let rise on floured surface about 25 min.
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12
4.
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About 20 min into the rising, start the 3 qts of water boiling.
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Add in the syrup and mix well.
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15
Kettle the bagels four at a time for about four min.
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16
Turn the bagels gently with a wooden spoon every now and then.
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5.
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While the bagels are kettling, prepare a baking sheet with cornmeal (or possibly you may use a baking stone if you have one for an even better crust).
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Use a slotted spatula or possibly similar tool to transfer bagels to the baking sheet.
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Put on toppings as desired.
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6.
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Bake in a 425F oven for about 20 min, or possibly 450F for a darker crust.
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NOTES : the higher the gluten, the better
