Bagels

• 8 cups (about 34 oz.) bread flour, divided
• 2 1/2 cups, plus 1 Tbsp. water, divided
• 1 3/4 teaspoons active dry yeast, divided
• 1 tablespoon kosher salt
• 1 tablespoon vital wheat gluten
• 1 tablespoon barley malt syrup
• 1 1/2 tablespoons baking soda
• 1 large egg, beaten
• Plain yellow cornmeal
• Sesame seeds, poppy seeds, shredded Asiago cheese, everything bagel seasoning

1. Using a wooden spoon, stir together 4 cups of the bread flour, 2 1/2 cups of the water, and 1 1/4 teaspoons of the yeast in a heavy-duty electric stand mixer fitted with the dough hook attachment. Cover loosely with plastic wrap, and let stand at room temperature until very bubbly, about 3 hours.
2. Add salt, gluten, syrup, 3 cups of the flour, and remaining 1/2 teaspoon yeast to flour mixture. Beat on low speed just until combined. Increase speed to medium-low; beat, gradually adding remaining 1 cup flour, until a very stiff dough forms, about 6 minutes.
3. Divide dough into 12 balls (about 4 1/4 ounces each). Place dough balls on a lightly floured work surface, and cover with a damp towel. Let stand 20 minutes. Roll 1 dough ball into a 10-inch rope. Overlap ends by 2 inches; press ends together, and roll to form a ring. Place on a lightly greased parchment paper-lined baking sheet. Repeat with remaining dough balls, and a second lightly greased parchment-lined baking sheet. Lightly grease tops of bagels, and cover tightly with plastic wrap. Let stand 20 minutes. Transfer to refrigerator, and chill 8 hours or overnight.
4. Preheat oven to 500u0b0F with pizza stone on middle oven rack. (Do not remove pizza stone while oven preheats.) Whisk together egg and remaining 1 tablespoon water; set aside.
5. Fill a large stockpot with water, and bring to a boil over high. Add baking soda. Remove 1 baking sheet of bagels; place bagels in boiling water. Boil 1 1/2 minutes per side. Meanwhile, dust same parchment-lined baking sheet with cornmeal. Transfer boiled bagels to prepared baking sheet; lightly brush with egg wash, and sprinkle with desired toppings. Place baking sheet in oven on preheated pizza stone. Bake 6 minutes. Decrease oven temperature to 450u0b0F, and bake until golden brown, 7 to 9 minutes. Transfer bagels to a wire rack; cool at least 15 minutes. Increase oven temperature to 500u0b0F, and repeat cooking procedure with remaining bagels.

bread flour, water, active dry yeast, kosher salt, vital wheat gluten, barley malt syrup, baking soda, egg, yellow cornmeal, sesame seeds

Taken from www.myrecipes.com/recipe/bagels-0 (may not work)