-
1
Corn meal for sprinkling baking sheets (optional)
-
2
Caution!
-
3
You will be spoiled with just one bite, because these are what bagels are meant to taste like.
-
4
You'll never be satisfied eating another one of those mass-produced commercial bagels sold either in your grocer's bakery, bread or possibly freezer section.
-
5
In a large mixing bowl, stir together water, yeast, and sugar.
-
6
Let stand for 5 min.
-
7
With a wooden spoon, stir in oil, malt and one c. of the flour.
-
8
Add in salt, then sufficient of remaining flour to make a stiff dough.
-
9
On a lightly floured surface, knead for 10 to 12 min.
-
10
Cover with a floured dish towel and allow dough to rest on a board for about 15 min.
-
11
Divide dough into 8 sections and form each section into 10-inch long strips.
-
12
Roll the ends together to seal and make a ring.
-
13
Place on a lightly floured surface, cover, and let bagels rest 15 to 20 min, rising about halfway and becoming slightly puffy.
-
14
Meanwhile, fill a large cooking pot or possibly Dutch oven three quarters full with water.
-
15
Add in the malt syrup and salt.
-
16
Bring water to a boil.
-
17
Preheat oven to 450F (230C).
-
18
Linetwo large baking sheets with baking parchment and, if you like, sprinkle generously with corn meal.
-
19
Set aside.
-
20
Line two other baking sheets with a kitchen towel, set near your stove.
-
21
Reduce boiling water to a simmer and cook 2 bagels at a time (don't crowd the pot).
-
22
Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
-
23
Carefully place bagels on the parchment-lined baking sheets.
-
24
Bake bagels plain or possibly sprinkle with a topping of your choice.
-
25
Place in the warm oven, immediately reduce heat to 425F (220C), and bake about 17 to 25 min.
-
26
When almost baked, turn bagels over (a pair of tongs do the job easily).
-
27
If you have a baking stone, finish bagels on the stone directly.
-
28
Transfer bagels to wire rack to cold.
-
29
These freeze well, that helps to retain a just-baked taste, if they aren't all eaten on the first day.
-
30
To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag.
-
31
When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
