INGREDIENTS

INSTRUCTIONS

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 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  The 'everything'
bagel: Sprinkle on to taste a variety of toppings  including: minced
onion flakes, poppy seeds, granulated garlic, and  coarse salt.
Adjuncts to dough: Frozen chopped or dried cranberries (1 cup) Frozen
or dried blueberries (3/4 cup) Dried cherries (3/4 cup) Granola (1/4
cup) Extracts (such as maple) (l tsp.) Nuts and seeds (1/4 cup)  Citrus
zest (1-2 tsp.) Miniature chocolate chips (1/4 cup) Shredded  cheddar
cheese (about l cup) Fresh herbs (1-3 tsp.) Replace some of  the flour
for oat bran, wheat bran, cornmeal, kamut, spelt, etc.  (Methods and
tips) (Recipes)  By Leon & Miriam Posvolsky <miriamp@pobox.com> on Oct
22, 1997,  converted by MC_Buster. Posted to EAT-L Digest  by Leon &
Miriam  Posvolsky <miriamp@POBOX.COM> on Jan 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2272
Calories From Fat: 184
Total Fat: 21.2g
Cholesterol: 0mg
Sodium: 5849.9mg
Potassium: 810.8mg
Carbohydrates: 446g
Fiber: 15.4g
Sugar: 44.1g
Protein: 64.1g