Authentic New York-Style Homemade Bagels
caution! you will be spoiled with just one bite, because these are what 
bagels are meant to taste like. you'll never be satisfied eating another 
one of those mass-produced commercial bagels sold either in your grocer's 
bakery, bread or freezer section. 
1-1/2 cup  warm water (110 to 115*f / 45*c )
1 Tbsp  dry active yeast
1 Tbsp  sugar
1 Tbsp  vegetable oil
2 tsp  malt syrup
2 tsp  salt
4-1/2 to 5 cup  unbleached bread flour
  kettle water:
  about 6 quarts water
2 Tbsp  malt syrup or powder
1 tsp  salt
toppings: (optional) 
sesame seeds 
poppy seeds 
minced fresh garlic 
minced fresh onion 
caraway seeds 
coarse salt 
corn meal for sprinkling baking sheets (optional) 
in a large mixing bowl, stir together water, yeast, and sugar. let stand 
for 5 minutes. with a wooden spoon, stir in oil, malt and one cup of the 
flour. add salt, then enough of remaining flour to make a stiff dough. on 
a lightly floured surface, knead for 10 to 12 minutes. cover with a 
floured dish towel and allow dough to rest on a board for about 15 
minutes. divide dough into 8 sections and form each section into 10-inch 
long strips. roll the ends together to seal and make a ring. place on a 
lightly floured surface, cover, and let bagels rest 15 to 20 minutes, 
rising about halfway and becoming slightly puffy. meanwhile, fill a large 
cooking pot or dutch oven three quarters full with water. add the malt 
syrup and salt. bring water to a boil. preheat oven to 450f (230c). line 
two large baking sheets with baking parchment and, if desired, sprinkle 
generously with corn meal. set aside. 
line two other baking sheets with a kitchen towel, set near your stove. 
reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd 
the pot). simmer bagels for about 45 seconds on one side, then turn and 
cook other side for another 45 seconds and then drain bagels on the 
towel-lined baking sheet. carefully place bagels on the parchment-lined 
baking sheets. bake bagels plain or sprinkle with a topping of your 
choice. place in the hot oven, immediately reduce heat to 425f (220c), and 
bake about 17 to 25 minutes. when almost baked, turn bagels over (a pair 
of tongs do the job easily). if you have a baking stone, finish bagels on 
the stone directly. transfer bagels to wire rack to cool. these freeze 
well, which helps to retain a just-baked taste, if they aren't all eaten 
on the first day. to freeze, slice cooled bagels first, place a small 
strip of plastic between the bagel halves and place in a plastic 
self-sealing freezer bag. when you're ready for a bagel, they'll come 
apart easily, ready to pop into the toaster/oven and enjoy. makes 8. 
(ID: 12919) Mirror: Sat, May 3, 2003

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