2 cup warm water
2 tbl barley malt syrup
1 tbl SAF instant yeast
2 tsp salt
5 cup bread flour*
3 qt water
2 tbl barley malt syrup
Toppings
Cornmeal
Mix the syrup with the water in a large mixing bowl. Then fold together the flour, yeast, and salt in another bowl, reserving half a cup of flour or so for kneading. combine dry ingredients with water/syrup mixture.
After the dough has consolidated in the bowl, knead vigorously for 10-12 minutes. If you want your bagels to be really chewy, you have to work for it! Use reserved flour as necessary
Roll the dough into a log and cut into 12 equal sections. Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter. Let rise on floured surface about 25 minutes.
About 20 minutes into the rising, start the 3 quarts of water boiling. Add the syrup and mix well. Kettle the bagels four at a time for about four minutes. Turn the bagels gently with a wooden spoon every now and then.
While the bagels are kettling, prepare a baking sheet with cornmeal (or you may use a baking stone if you have one for an even better crust). Use a slotted spatula or similar tool to transfer bagels to the baking sheet. Put on toppings as desired.
Bake in a 425F oven for about 20 minutes, or 450F for a darker crust.
NOTES : the higher the gluten, the better