Bagels

Source: Secrets of a Jewish Baker by George Greenstein

Notes: I have converted the recipe to grams for easy measuring with a scale.
The original measurements are the cups & teaspoons.

Ingredients:
475g (2 cups) warm water (100º to 108º)
5g (1/2 packet, 1.5 tsp) active dry yeast
42g (2 Tbsp) malt syrup (or maple syrup)
14g (1 Tbsp) Oil (Vegetable or Olive)
720G (6 cups to 8 cups) bread flour
17g (1Tbsp) salt
Plus:
Flour for dusting work top
Oil for greasing bowl
21g (1Tbsp) malt syrup (maple syrup) to add to boiling water


Directions:
In large bowl sprinkle the yeast over the warm water; stir to dissolve.
Let that sit for 5-10 minutes to proof.
While waiting measure out everything else.
When yeast is proofed add to that large bowl: Syrup & Oil (mix it together).
Then add: Flour & Salt.
Mix until a rough dough forms.

Turn out dough onto floured surface & knead for 12-15 minutes.
When smooth & elastic, roll into a ball and place in oiled bowl.
(Flip the dough around in that oiled bowl to cover it in oil too.)
Cover the bowl, find a warm safe little place and let it rest.
Let it double in size, about 1-2 hours.

When doubled, turn dough out of bowl and punch it down.
Divide the dough into 12 equal pieces.
Roll each piece into a little ball.
Then with a floured finger, poke a hole through the middle of the ball and form it into a bagel.
Feel free to stretch it and make the hole bigger than you want to end up with because it will puff up and grow, so you want to leave room for that.

Cover 2 baking sheets lightly with oil or parchment papeter.
Place 6 bagels per sheet, cover and let rest for 20 minutes.
(They should get puffy in that time.)

WHILE WAITING:

01. Start a large saucepan (4-quart) of water boiling.
Add in the 21g of syrup to the water, as it boils, so it dissolves.

02. Prepare toppings:
Fill a plate or small bowl with the toppings you want to use.
Sesame, Poppy, Onion flakes, Salt, your own version of everything?!? Have at it!
(note: soaking the onion flakes in water before, helps them from burning)

03. Pre-heat oven to 500º

04. (Optional) Place roasting pan in bottom of oven.
Boil tea kettle of water, that will be poured into roasting pan.
You will pour the boiling water into the very hot roasting pan, just before putting the bagels into the oven.
This is to make the oven steamy and give you a better crust on the bagels.



When bagels have rested and water is in full boil, drop bagels into the water.
You can drop in 3 or 4 at a time.
Let them float for 30 seconds per side.
Then use a slotted spoon, or skimmer to pull  them out and plop them into your toppings.
Then flip it over in the toppings, so both sides are covered.

Carefully lift them out and put them back on the baking sheets.
When baking sheets have been reloaded with now boiled and topped bagels, bake!

Baking time:
(pour the boiling water into the roasting pan just before putting in bagels (see above))
Total 20 minutes
After 10 minutes, take the bagels out and flip them over so the bottom is now the top.
Let them bake another 10 minutes, until they are all golden.

Let them cool (try hard to wait) for a full 30 minutes before eating.

Enjoy!