Bagels

Prep Time min / Cook Time min I Yields 1 lbs.8lbs

Ingredients: 5lbs High- gluten flour 1/3 oz Instant dry yeast 46 fl oz Water 1 oz salt oz Diastatic malt syrup 5 oz Malt syrup (per 5 gal/18.75 L water) for boiling Garnishes such as sesame seeds, poppy seeds, salt to taste

Preparation: 1. Combine flour and yeast. Add water, salt, and diastatic malt syrup to the mixer and then add the flour and yeast. Mix on low speed with the dough hook attachment for 4 minutes and on medium speed for 5 minutes. The dough should be stiff, dry, and elastic and have strong gluten development 2. Divide the dough into 5-oz/142-g pieces 3. Preshape each piece of dough into a small 5-in/13-cm oblong. Let dough rest, covered for 10 minutes 4. Start with the first piece of dough that you shaped and work sequentially. Roll each piece of dough under your palms into a cylinder 10 in/25 cm long; begin rolling with your palms near the center of the dough and use even pressure from the center to the ends. Taper the ends very slightly. 5. Shape each cylinder into a ring. Over lapping the ends by 1in/3cm. Make sure the seams are aligned with the rest of the ring. Place two or three of your fingers in the center of the bagel and roll the overlapped ends gently against the worktable until they are the same diameter as the rest of the bagel. (as you work, it may become necessary to moisten your hands or the table to prevent sticking.) After rolling, the bagels should be 4 in/ 10cm wide with a hole 2 in/5cm in diameter. 6. Place the bagels seam side down on cornmeal-dusted sheet pans. Cover the bagels and proof under refrigeration for 8 hours or overnight. 7. Let the proofed bagels rest at room temperature, covered for 15 minutes. Meanwhile, bring 5 gal/18.75 L of water to a boil and add the malt syrup.

8. Line sheet pans with silicon-coated parchment paper. Add a few bagels at a time to the water, stir once or twice to keep them from sticking together, and simmer until they rise to the top, about 20 seconds. Place the bagels on a screen to remove excess water. Add garnish as desired. 9. Transfer the bagels to a peel and load them into a 500 degree deck oven. Bake until golden brown but still soft and slightly springy to the touch, 10-15 minutes. Cool completely on racks. 10.