Preparation time: 2 hours + 10 hours
Cooking time: 10 minutes
Dietary guidance: v v
1 ½ tsp active dry yeast
3 TBSP barley malt syrup
4 tsp wheat gluten
4 cups all-purpose flour
1 TBSP kosher salt
3 TBSP cornmeal
Mix together yeast, 2 TBSP barley malt syrup, and 1 ½ cups lukewarm water (about 80°) in a large bowl. In a separate medium-sized bowl, sift together the gluten, flour and salt. Sift twice more, then add and stir the flour mixture, 1 cup at a time, into the yeast mixture. When you can no longer stir, pour dough out onto floured service and knead the dough for 10 minutes, adding more flour if necessary.
**If you have a kitchen aid mixer, here's instructions for that: Mix together yeast, 2 T barley malt syrup, and 1 ½ cups lukewarm water (about 80°) in the bowl of a standing mixer with a dough hook. Meanwhile, sift together gluten, flour and salt into a bowl. Sift twice more, then add flour mixture, 1 cup at a time, to yeast mixture, beating at the lowest speed until youâ€™ve added all the flour and the dough is rough-looking and just barely holding together, about 4 minutes. Increase speed to medium-slow and mix until dough forms a smooth, stiff ball, 8 â€“ 10 minutes.**
After kneading the dough either by hand or with a mixer, put dough on a lightly floured surface and cut into 8 equal pieces (about 4 oz. each). Roll each into a smooth ball. Cover with plastic wrap and set aside for 5 minutes.
Shape each ball into an even 8"-10" rope. Form into bagels by overlapping the ends of each rope by about 1 ½â€, dampening with a little water to hold the ends together (if necessary). Place on a cornmeal-dusted baking sheet and cover tightly with plastic wrap. Refrigerate for about 10 hours or even overnight.
Preheat oven to 450°. If you have a baking stone, put that on center rack and allow to preheat with the oven. Otherwise, grease a baking sheet. Remove dough rings from refrigerator. Bring a large pot of water to a boil over high heat. Add remaining barley malt syrup, then drop rings, 3 or 4 at a time, into boiling water for 30 seconds. Turn over with a large skimmer and cook for another 30 seconds. Remove rings from water and drain, bottom side down, on a wire rack.
Place boiled rings onto a pre-heated baking stone in the oven or place on a greased baking sheet and bake until deep golden brown and crisp, 10-14 minutes. Serve warm or at room temperature.
Here are some variations I have done to the basic recipe above:
1. Add some cinnamon, sugar, chopped dried cherries, and chopped pecans (and/or chocolate chips) to the dough while you're kneading it. After the wash and before putting bagels in the oven, sift cinnamon and sugar over top of each bagel.
2. Chop fresh garlic, green onion, and jalapenos. Knead into dough and sprinkle sesame seeds on top of each bagel after the wash and before putting them into the oven.
3. After the bagel wash, sprinkle poppy seeds on top, then put the bagels in the oven.
4. Knead into the dough raisins, cinnamon, sugar, and grape nuts or granola. Sprinkle mix of cinnamon and sugar on top of the bagels after the bagel wash but before putting in the oven.