Bagels

Ingredients:
1 1/2 cups warm water
1 1/2 teaspoons yeast
1 tablespoon sugar

1 tablespoon oil
2 teaspoons malt powder or syrup (I didn't use this)
2 teaspoons salt
4 – 4½ cups flour, (preferably unbleached bread flour)


Kettle water:
6 quarts of water
2 tablespoons malt syrup (again, didn't use)
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)

Whisk together water, yeast, sugar and malt and dissolve yeast.

Stir in two cup of flour, then salt and oil. Then remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let rest about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal.
Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 20-30 minutes.
Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 425 degrees F.

Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Remove bagel with slotted spoon allowing the dough to drip dry. Place on prepared baking sheet. Leave plain or sprinkle on topping of choice.

Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes.


Cinnamon Raisin Bagel:
1/2 Cup Raisin
1 T. Cinnamon
1 T. Sugar

Mix all ingredients when mixing in flour.