INGREDIENTS

INSTRUCTIONS

Malt powder not only gives the bagels a good taste, when used in the
water bath it gives them a shiny crust.  In a large bowl, dissolve the
yeast in the warm water. Stir in the  malt and sugar, then the salt and
flour. Knead the dough till smooth  (by hand, mixer or machine). Shape
the dough into a ban, place it in  a lightly greased bowl covered with
lightly greased plastic wrap, and  allow it to rise till doubled in
bulk, 1 to 1-1/2 hours.  When the dough has risen, punch it down and
transfer it to a lightly  greased work surface. Put the water into a
large, shallow pan -- the  water should be about 3 inches deep -- and
add the malt and sugar.  Bring the water to a boil while you're shaping
the bagels.  Divide the dough into 16 pieces. Working with one piece of
dough at a  time, shape it into a ball, poke a hole through the center
with your  index finger, and twirl; the dough will form a ring. Place
the bagels  on a parchment-lined baking sheet as they're shaped. Boil
them  immediately, or let them rise a bit.  Reduce the boiling water
bath to a very gentle simmer. Gently  transfer the bagels, 3 or 4 at a
time, to the water bath; don't crowd  them. Simmer them for about 30
seconds on each side, then return them  to the baking sheet. Bake the
bagels in a preheated 425øF oven for  20 minutes, or until they're a
deep golden brown.  Notes  To rise or not to rise? Giving the bagels
their bath immediately after  shaping, you'll have a very chewy,
quite-dense bagel. Letting the  bagels rest for half an hour or so
after shaping, while it makes the  boiling trickier (don't let them
deflate), fields a lighter, puffier  bagel. Try it both ways boil half
immediately, and let the other half  rise. That way you can see just
hove much you can let the bagels rise  and still be able to handle them
successfully.  After you've boiled the bagels, and before you bake
them, you may  sprinkle them with sesame seeds, poppy seeds, caraway
seeds, coarse  salt, or whatever you wish. Bagels brushed with a bit of
beaten egg  white before topping will be shinier, and hold onto their
topping  better.  To make flavored bagels, add ingredients to the dough
before  kneading. Bits of cooked spinach or fresh chive or garlic,
diced  onions, cinnamon and raisins are all popular.  Non-diastatic
malt powder is made from sprouted barley kernels which  have been
roasted (to intensify their natural sweetness), ground,  filtered in
water (to remove husks and bran), then dehydrated. The  resulting sweet
powder, with its characteristic "caramelized" taste,  has been a
favorite ingredient of bagel bakers for years. Malt powder  not only,
gives bagels a good taste, when used in the water bath it  gives them a
shiny crust.  Non-diastatic malt differs from diastatic malt in the way
it's  processed. Unlike diastatic malt, it doesn't retain the enzymes
which  gives yeast a boost; however, it's a much more stable,
"user-friendly" malt, as you don't have to worry about adding too  much
and perhaps causing your dough to collapse.  Aside from bagels, you may
use malt as you would any sweetener, use  it in place of the sugar in
your recipes. NOTES : Makes: 16 to 20

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Nutrition (calculated from recipe ingredients)
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Calories: 4026
Calories From Fat: 141
Total Fat: 16.2g
Cholesterol: 0mg
Sodium: 9833.2mg
Potassium: 1447.2mg
Carbohydrates: 829g
Fiber: 34.5g
Sugar: 53.5g
Protein: 129g