1-1/2 C Water, warm
5 Tbsp Sugar
1 Packet Yeast (2-1/4 tsp dry yeast)
3 Tbsp Oil
1 Tbsp Malt Powder or Syrup (op) [edit: shilohjim says "Look for a homebrew supply shop for your malt powder and syrup.")
~4-1/2 C Bread Flour (or All-Purpose)
4 L Water
1/4 C Honey
poppy seeds, sesame seeds, onion flakes, cinnamon and raisins
*If you have a wood fired oven you might come closer than I did. Barbecue might work...let me know if you figure something out.
Step 1: Prepare Dough
1-1/2 C warm water
1 packet of yeast
3 Tbsp sugar
2 Tbsp sugar
3 Tbsp oil
1 Tbsp malt (op)
Gradually stir in:
~3 C bread flour
Remove from bowl to floured surface and knead for 10 minutes incorporating more flour as needed.
Step 2: Let Rest
Step 3: Form Rings
Alternatively form each piece of dough into a ball and poke a hole in the middle with your finger. Use your fingers to gently stretch the hole to the proper size.
Step 4: Rest Again
Meanwhile bring 4 litres of water and 1/4 cup of honey to boil in a large pan or dutch oven. And set the oven to 425F.
Step 5: Boil
Step 6: Bake
Step 7: Tips and Tricks
Add cinnamon with flour and add raisins at end of kneading step.
Freeze bagels and reheat in the toaster.
Freeze dough rings. To prepare thaw overnight, and bring to room temperature on counter, boil and bake as usual.
Keep kneaded dough ball in fridge up to one day.