Bagels
2 tsp instant yeast
2 T barley malt powder
2 T vital wheat gluten
2 tsp kosher salt
5 cups unbleached flour* (more or less as needed)
2 cups warm water
* For Whole Wheat Bagels, substitute 2 cups whole wheat flour for 2 cups of the unbleached and increase wheat gluten to 3 T
For boiling - pot of water plus 1 T barley malt powder
Toppings - kosher salt, poppy seeds, sesame seeds, dried onion or garlic or your choice
Stir together yeast, malt powder, wheat gluten, salt and 3 cups of the flour.
Stir in water, mixing until dough pulls away from sides of bowl.
Gradually stir in more flour until too hard to mix in bowl, then turn out onto counter and knead in remaining flour until barely tacky and smooth.
Return dough to bowl, cover with plastic wrap and let rise until soft, about 30 minutes.
Punch down and let rise again, 20 more minutes
Divide dough into 12 pieces. Roll each into a smooth ball, let rest (covered) 10 minutes.
Punch thumb through center of each ball and stretch hole to 2", working with dough to form an even bagel.
Place bagels on baking sheet with parchment paper that has been lightly sprayed with cooking spray. Lightly spray bagels with cooking spray.
Cover and let rise 15 minutes. At this point, bagels can be refrigerated until ready to cook.
Preheat oven to 450. Add 1 T barley malt powder to pot of water and bring to a boil.
Boil bagels in batches to fit in pot 90 seconds on each side. Remove from water and let drain briefly.
Lightly dust previously used pan and parchment with cornmeal, place bagels back on pan.
Top with choice of toppings.
Bake at 400 for 15-20 minutes until browned, let cool for 15 minutes.