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1
In the bowl of an electric mixer, whisk together yeast and water.
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2
Let stand until foamy, about 5 minutes.
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3
Attach bowl to mixer fitted with the dough hook.
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4
With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt.
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5
Knead until a dough forms, about 1 minute.
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6
The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time).
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7
Continue to knead dough for 5 more minutes.
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8
Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap.
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9
Let rise in a warm place until doubled in bulk, about 2 hours.
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10
Divide dough into 10 equal pieces.
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11
Cover with a damp, clean kitchen towel, and let rest for about 20 minutes.
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12
(This will relax the dough and make it easier to shape.)
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13
Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside.
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14
With lightly oiled hands, roll each piece of dough into a 6-inch rope.
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15
Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches).
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16
Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
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17
Place the bagels 2 inches apart on the prepared baking sheets.
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18
Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
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19
Preheat the oven to 500F, with racks in the upper and lower thirds.
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20
Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil.
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21
Add remaining 2 tablespoons malt syrup.
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22
Gently drop bagels into the water.
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23
(Add as many bagels as will comfortably fit without touching each other.)
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24
After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
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25
Using the slotted spoon, return bagels to parchment-lined sheets.
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26
Top with seeds or coarse salt, as desired, while bagels are still wet.
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27
Immediately place sheets in the oven.
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28
Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350F.
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29
Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes.
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30
Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more.
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31
Transfer bagels to a wire rack to cool completely.
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32
Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks.
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33
Preslice bagels before freezing for easy toasting.
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34
The dough is rolled into a log and then formed into a doughnut shape; the ends should overlap.
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35
With the dough wrapped around your hand, the seam is smoothed by gently rolling it against the work surface.
