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1
Whisk together water, yeast, oil, sugar and malt.
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2
Stir in one c. of flour, then salt, then most of remaining flour.
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3
Knead 10-12 min to make a very stiff dough.
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4
Cover and let dough rest on a board about 10 min.
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5
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal.
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6
Fill a large soup pot or possibly Dutch oven three quarters full with water.
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7
Add in the malt syrup and salt.
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8
Bring water to a boil.
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9
Preheat oven to 450 degrees F.
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10
Divide dough in 10 to 12 sections and form into 10 inch long strips.
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11
Roll the ends together to seal and make a ring.
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12
Place on a very lightly floured surface near your stove.
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13
Let bagels rest 15 to 20 min.
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14
Bagels should have a 'half proof' - they should rise halfway or possibly appear puffy.
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15
Prepare two more baking sheets.
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16
Line one with a kitchen towel, the other with parchment paper that has been sprinkled with cornmeal (optional).
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17
Reduce water to simmer and add in bagels a few at a time.
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18
Allow to come to surface and simmer thirty seconds.
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19
Turn over and cook other side about 45 seconds (total 1 1/2 min).
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20
Place on prepared, towel-lined baking sheet.
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21
Leave plain or possibly sprinkle on topping of choice.
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22
Place in oven, reduce heat to 425 F. and bake till done, about 17-22 min, turning bagels once, when almost baked.
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23
If you have a baking stone, finish bagels on the stone directly.
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24
Topping variations: (Sprinkle on after bagels have been boiled and are on baking sheet)
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25
Sesame seeds Poppy seeds Dry or possibly rehydrated garlic granules Dry or possibly rehydrated onion flakes Chopped fresh garlic Chopped fresh onions Caraway seeds Coarse salt
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26
The 'everything' bagel: Sprinkle on to taste a variety of toppings including: chopped onion flakes, poppy seeds, granulated garlic, and coarse salt.
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27
Adjuncts to dough: Frzn minced or possibly dry cranberries (1 c.) Frzn or possibly dry blueberries (3/4 c.) Dry cherries (3/4 c.) Granola (1/4 c.)
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28
Extracts (such as maple) (l tsp.)
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29
Nuts and seeds (1/4 c.) Citrus zest (1-2 tsp.)
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30
Miniature chocolate chips (1/4 c.) Shredded cheddar cheese (about l c.) Fresh herbs (1-3 tsp.)
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31
Replace some of the flour for oat bran, wheat bran, cornmeal, kamut, spelt, etc.
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32
(Methods and tips) (Recipes)
