Bagels (Classical)

• 1 1/2 cups warm water
• 2 pkgs (TSB)dry yeast
• 2 TBS sugar
• 2 TBS salt
• 4 cups bread flour
• 1 TBS vegetable oil
• cornmeal for dusting
• salt, sesame, or poppy seeds
• 6 pints simmering water
• 2 TBS molasses or malt syrup

1. Mix together the water, yeast, & 1 tsp sugar & let stand for 10 minutes
2. In a large bowl, add the remaining sugar, salt, and 2 cups of the flour, Add the yeast mixture & the oil, Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth & firm, adding flour if dough sticks to board.
3. Place dough into a clean, oiled bowl, cover & let rise until doubled, about 1 hour.
4. * Punch down the dough & let it rest for about 5 minutes.
5. To shape into bagels, roll the dough in a long strand & chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger & twice the length, tapering at the ends. Shape into rings, pinching ends well together so they wont come apart in boiling water.
6. Set the oven for 450 degrees f. place the bagels on a cookie sheet covered with cornmeal & cover for 10 minutes.
7. Heat the water in a large pot & add the molasses or malt syrup to the water.
8. When the water is very hot, but not boiling,drop the bagel rings carefully into the water, one at a time, in two batches,cook about 30 seconds, then turn with a skimmer on the other side & simmer for another 30 seconds.
9. Drain for 5 minuets on a rack. Dip into or sprinkle with the desired topping, such as salt or seeds. Bake on a greased cookie sheet on the bottom shelf of the pre heated oven for 15 minutes or until the bagels are light brown & shiney, cool on a rack.
10. NOTE* You can use a bread machine to make the dough, & then continue from the * above

water, pkgs, sugar, salt, bread flour, vegetable oil, cornmeal, salt, water, molasses

Taken from www.epicurious.com/recipes/member/views/bagels-classical-1220178 (may not work)