Recipe Name: Bagels
1 tbsp. dry yeast
1 3/4 cups spring water
1 tbsp. sugar
1 1/2 tsp. malt syrup
4 cups hi-gluten or bread flour
1 tbsp. dough conditioner (vital wheat gluten)
1 tbsp. canola oil
1 tbsp. + 2 tsp. Kosher salt
(It's prefered to have a dough mixing machine as it will make your job very easy indeed)
Combine yeast, warm water, sugar and malt and stir well, let sit 5-10 minutes and then add the remaining ingredients.
Mix on low speed for 8 minutes, lowering the bowl once and turning over the dough ball, as to incorporate the sticker dough at the top of the batch with the lower drier dough.
Note* This will be a very stiff and dry feeling dough. After about 6 minutes of mixing, if flour remains at the bottom and isn't mixing in, add a few drops of water to help it mix in---don't over do this only add what's needed. A few extra minuets of mixing at this point won't hurt the dough but dry flour will. The dough should be smooth and elastic!
Turn the bough into a very lightly oiled bowl, cover and let rise until double---don't rush, be sure it has doubled!
On a lightly floured surface, flatten the dough to about 1 inch thick pressing with your hands, and then mark and cut the dough into 12 equal pieces.
With as little flour as possible; and even shaking off some from the dough pieces if need be, roll each piece with the palms of your hands into a a rope about 6 inches long and about an inch thick. You can do the will all the pieces of dough all at once.
After they are rolled , piece by piece, moisten the end of one piece with water and connect the ends, pressing and rolling the joint with your fingers as you roll them through the center of the hole.
Place the "doughnut shaped" dough on a lightly floured surface and cover with a damp towel and proof for at least 30 minutes or until almost doubled in size.
Meanwhile, heat 1 gallon of water in a large pot, at least 12-14 inches in diameter, with 1 tablespoon sugar and 1 tbsp. of malt syrup to a very slow boil/simmer---there should be about 4 inches deep of water in the pot.
Lift each bagel cafefully with a egg flipper/spatula and slide into the hot water 4 at a time and simmer 3 minutes on each side, use a timer, and flip them over gently as not to splash boilig water on yourself!
Lift each bagel out with a slotted spoon to drain, 10 seconds, you have to work quick! .
Place the briefly drained bagels on a lightly oiled or nonstick baking sheet and brush with a beated egg white beaten with water, then sprinkle liberally with your choice of sesame, poppy, caraway seeds or kosher salt. Bake at 425 degrees for 30 minutes, remove and cool on wire racks.
Note* I strongly suggest that you bake each cooked batch as soon as they are finished being seeded so the don't deflate between the cooking of the next batch!
These are great bagels eaten warm and are even better split and toasted!