MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New York Style Homemade Bagels
 Categories: Breads, Bagels
      Yield: 8 servings
 
           DOUGH:
  1 1/2 c  Water; warm (110 to 115 F)
      1 tb Dry active yeast
      1 tb Sugar
      1 tb Vegetable oil
      2 ts Malt syrup
      2 ts Salt
  4 1/2 c  Unbleached bread flour;
           -up to 5 c
           KETTLE WATER:
      6 qt Water
      2 tb Malt syrup or powder
      1 ts Salt
           TOPPINGS: (OPTIONAL)
           Sesame seeds
           Poppy seeds
           Fresh garlic; minced
           Fresh onion; minced
           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 45 0F
  (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 425 F (220 C), 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 large bagels.
  
  Source: cooksrecipes.com
  
  From: Niki

MMMMM