Toppings and variations (optional): Sesame seeds, poppy seeds, garlic granules, sea salt flakes, cinnamon & sugar, or onion flakes (Place any desired toppings on individual plates for dipping bagels onto before baking).
To make Cinnamon-Raisin bagels, add 40g raisins (¼ cup) and 3g cinnamon (1 teaspoon) to dough before proofing.
Method:
1. Start the dough by activating the yeast in a small bowl with 30mls warm water. Stir and let sit for 5 minutes.
2. While the yeast is activating, combine the rest of the ingredients in a large bowl. After 5 minutes, add the yeast and water mixture and combine well to make your dough. Let your dough rise/proof for 1 ½ to 2 hours.
*You could also make the dough in a bread machine, using the dough cycle. To do this, simply skip the first 30 mls warm water & add all ingredients to loaf tin. Before starting the cycle, ensure the yeast is added first (on the bottom), and your water is nice and warm.
3. As your dough finishes rising, fill a large cooking pot ¾ full with water. Add the malt syrup and salt. Bring water to a boil.
4. Preheat oven to 230 degrees C (450 F). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
5. Line two other baking sheets or two large plates with a kitchen towel, set near your oven. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot).
6. After dropping the bagels gently into the water, they will float up to the top on their own. Let them simmer for about 45 seconds on one side, then turn and boil other side for another 45 seconds. Remove and set them on your towel-lined surface. Do not over-boil, or your bagels will turn out too dense after baking.
7. If you want a topping on your bagels, place one side of the damp bagel onto your chosen topping. The side with the topping will be the side facing up in the oven. Carefully place bagels on the parchment-lined baking sheets.
8. Place in the hot oven and reduce heat to 220 degrees C (425*F). Bake about 17 to 20 minutes. When almost baked, turn bagels over (a pair of tongs do the job nicely).
9. Transfer bagels to wire rack to cool. These freeze well.
