New York Bagels



Kettle Water:


Whisk together water, yeast, oil, sugar and malt.

Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough.

Cover and let dough rest on a board about 10 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 180°C.

Divide dough in 10 to 12 sections and form into 25 cm 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 or appear puffy.

Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional).

Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds.

Turn over and cook other side about 45 seconds (total 1 1/2 minutes).

Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice (we used poppy seeds).

Place in oven and bake until done, about 17-22 minutes, turning bagels once, when almost baked.