Bagels, Jewish

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Knead the dough for 3 minutes or until dough is formed. Let the dough rest for 5 minutes. Knead the dough again for 5-10 minutes. Be careful not to overdo it. Cover the dough and let it rise for 1 hour. It should about double in size.

Ball the dough up into ~ 120 gram dough balls, then let them sit for 15 minutes. Form the balls into the bagel shape by poking them in the center and stretching the hole to a few inches. Put them on a greased baking sheet, cover the dough, then put them in the fridge overnight.

Pre-heat the oven to 500.

Add 1 1/2 teaspoons of salt, 1 tablespoon of baking soda, and 1 1/2 tablespoons of barley malt syrup (optional) to 3 quarts of water and bring to a boil. Boil bagels for one minute. Flip and boil for one more minute.

Lower the oven's heat to 450 and bake for 16 minutes or until the bagels are golden brown. Turn the tray at the halfway point.

Cool on rack for 30 minutes.

Makes about 6 bagels.

Tips:

• Before boiling, do a float test with a bagel, by dropping a bagel into a bowl of cold water. If it doesn't float, you need to let it proof more at room temperature until one does.
• You can top with seeds or salt immediately after boiling. Egg wash helps it stick.
• If the bottoms look like they are browning too fast, put another tray underneath to cool the bottom.