Bagel (Bb Site) Recipe

• 1 1/2 c. Slightly hot water
• 1 1/2 tsp Instant yeast
• 1 Tbsp. Oil
• 1 Tbsp. Sugar
• 2 tsp Malt pwdr or possibly syrup
• 2 tsp Kosher salt
• 4 1/2 x 1/2 c. bread flour, preferably unbleached , (up to 5)
• 6 quart Water
• 2 Tbsp. Malt syrup
• 1 tsp Kosher salt Cornmeal for sprinkling, (optional)

1. Whisk together water, yeast, oil, sugar and malt.
2. Stir in one c. of flour, then salt, then most of remaining flour.
3. Knead 10-12 min to make a very stiff dough.
4. Cover and let dough rest on a board about 10 min.
5. Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal.
6. Fill a large soup pot or possibly Dutch oven three quarters full with water.
7. Add in the malt syrup and salt.
8. Bring water to a boil.
9. Preheat oven to 450 degrees F.
10. Divide dough in 10 to 12 sections and form into 10 inch long strips.
11. Roll the ends together to seal and make a ring.
12. Place on a very lightly floured surface near your stove.
13. Let bagels rest 15 to 20 min.
14. Bagels should have a 'half proof' - they should rise halfway or possibly appear puffy.
15. Prepare two more baking sheets.
16. Line one with a kitchen towel, the other with parchment paper that has been sprinkled with cornmeal (optional).
17. Reduce water to simmer and add in bagels a few at a time.
18. Allow to come to surface and simmer thirty seconds.
19. Turn over and cook other side about 45 seconds (total 1 1/2 min).
20. Place on prepared, towel-lined baking sheet.
21. Leave plain or possibly sprinkle on topping of choice.
22. Place in oven, reduce heat to 425 F. and bake till done, about 17-22 min, turning bagels once, when almost baked.
23. If you have a baking stone, finish bagels on the stone directly.
24. Yield: 10 to 12 bagels.
25. Topping variations: (Sprinkle on after bagels have been boiled and are on baking sheet)
26. Sesame seeds Poppy seeds Dry or possibly rehydrated garlic granules Dry or possibly rehydrated onion flakes Chopped fresh garlic Chopped fresh onions Caraway seeds Coarse salt
27. The 'everything' bagel: Sprinkle on to taste a variety of toppings including: chopped onion flakes, poppy seeds, granulated garlic, and coarse salt.
28. Adjuncts to dough: Frzn minced or possibly dry cranberries (1 c.) Frzn or possibly dry blueberries (3/4 c.) Dry cherries (3/4 c.) Granola (1/4 c.)
29. Extracts (such as maple) (l tsp.)
30. Nuts and seeds (1/4 c.) Citrus zest (1-2 tsp.)
31. Miniature chocolate chips (1/4 c.) Shredded cheddar cheese (about l c.) Fresh herbs (1-3 tsp.)
32. Replace some of the flour for oat bran, wheat bran, cornmeal, kamut, spelt, etc.
33. (Methods and tips) (Recipes)

water, yeast, oil, sugar, pwdr, kosher salt, bread flour, water, malt syrup, kosher salt

Taken from cookeatshare.com/recipes/bagel-bb-site-73470 (may not work)