Bagels

This great idea came from my sister. She told me how she had made bagels the other day and I thought that sounded delicious so I asked her for the recipe she used. She sent me the link and all week I have been planning on making bagels today. They came out so good. They are chewy and soft and just right.
Ingredients:

1 1/2 cups slightly warm water

1 1/2 teaspoons instant yeast

1 tablespoon oil

1 tablespoon sugar

2 teaspoons malt powder or syrup (I didn't use this)

2 teaspoons kosher salt (I used regular salt)

4 1/2 - 5 1/2 cups bread flour, preferably unbleached

Kettle water:

6 quarts of water

2 tablespoons malt syrup (again, didn't use)

1 teaspoon kosher salt

Cornmeal for sprinkling (optional)

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 corn meal. 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 450 degrees F.

Divide dough in 10 to 12 sections and form into 10 inch 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 (I just sprinkled a pizza stone and cookie sheet with cornmeal) 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.

Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly.

Yield: 10 to 12 bagels.

Topping variations:(Sprinkle on after bagels have been boiled and are on baking sheet)

Sesame seeds

Poppy seeds

Dry or rehydrated garlic granules

Dry or rehydrated onion flakes

Minced fresh garlic

Minced fresh onions

Caraway seeds

Coarse salt

I made 12 bagels (4 cinnamon sugar, 4 Asiago cheese, 2 poppy seed, 2 sesame seed). We then had bagel sandwiches for dinner. They were so delicious. Everyone should make these. They weren't very hard or time consuming and they are so worth it!