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Bagels I (P)
Source: Baker Boulanger website
Yield: 8 large bagels

1-1/2 cups warm water
1 tablespoon yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt powder or syrup
2 teaspoons salt
4-1/2 cups bread flour

Kettle water:
6 quarts water
2 tablespoons malt syrup or powder
1 teaspoon salt

cornmeal for sprinkling (optional)

Whisk together water, yeast, and sugar. Let stand a couple of minutes to allow yeast to swell and dissolve.

Stir in oil, malt and one cup of flour. Add salt, then most of remaining flour. Knead 10 to 12 minutes to make a very stiff dough. Cover with a tea towel and let dough rest on a board for about 15 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with cornmeal. 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 450°F.

Divide dough into 8 sections and form into 10"- 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 15 to 20 minutes. (Bagels should have a "half proof" - they should rise halfway and appear somewhat puffy).

Prepare two more baking sheets--line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal, if desired. Reduce water to simmer and add bagels a few at a time. Allow them to come to the surface and simmer for about 30 seconds. Turn and cook other side for about 45 seconds more (total 1-1/2 minutes). Place on towel-lined baking sheet.

Leave bagels plain or sprinkle on topping of your choice (suggestions below).

Place in oven, reduce heat to 425°F and bake until done, 17 to 25 minutes. Turn bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly.

Topping variations:
(Sprinkle on after boiling and before baking)
sesame seeds
poppy seeds
dry or re-hydrated garlic and/or onion
minced fresh garlic and/or onion
caraway seeds
coarse salt

Poster's Notes:
This recipe comes from a wonderful website that contains lots of Jewish recipes along with loads of other excellent recipes and info. The owner of the site, Marcy Goldman, is a Canadian who has written an excellent cookbook called A Treasury of Jewish Holiday Baking (ISBN: 0385479336).

Posted by Nancy Berry

Nutritional Info Per Serving: N/A