Bagels

Mark Bittman's Bagels

3.5 cups bread or all-purpose flour (i always use bread flour)

2 tsp. salt

1 tsp. instant yeast

2 T. malt syrup, maple syrup, molasses or sugar

water

1. Put the flour in a food processor. Add the salt, yeast and sweetener and process for 5 seconds. With the machine running, pour, don't drizzle 1 1/4 cups water down the feed tube. Process for about 30 seconds until the dough comes together. The dough should be well defined and slightly sticky. Turn the dough on a tabletop and knead for a few seconds on a lightly floured surface, adding a little flour at a time.

2. Dump the dough into a large bowl. Cover loosely and let rise for 2 hours at room temperature, or until about doubled in size.

3. Deflate the ball and let it rest for about 10 minutes on a floured surface, loosely covered. Cut or shape the dough into 8-12 pieces (for one batch) Keep the balls lightly dusted with flour or covered while you work on them so they don't dry out. Let them rise, covered for 1/2 hour.

4. Bring a large pot of water to boil - preheat the oven with a pizza stone or baking sheet to 400 degrees. Drop the bagels, into the boiling water. Boil one minute per side. Put on a rack to drain.

5. Lightly grease your baking sheet, or use parchment paper or cornmeal for a pizza stone and put the boiled bagels on your stone or sheet. Spray (or dump some water on the bottom of your oven) and bake your bagels for 30 minutes. After five minutes, spray or add some more water.

http://www.amazon.com/Barley-Malt-Syrup-fl-oz/dp/B0007PQC3M/ref=sr_1_1?ie=UTF8&qid=1311271887&sr=8-1

This is a link for where to buy Malt Syrup

Adrianne Campbell