I made these one recent afternoon with a friend. By seven they’d vanished! I couldn’t bear the thought of not having fresh bagels for breakfast so I cranked out another batch that evening.
For the dough:
1 1/8 c water
1 tbs oil
2 tbs malt syrup (can sub 1 tsp sugar & 1 tsp molasses)
1 tsp salt
1 lb bread flour (approx 3 1/3 c)
2 tsp yeast
Finishing:
1 tbs malt syrup
1 egg
sesame seeds
Process dough ingredients in bread machine on dough cycle.
Divide into 8-10 balls, preferably by weight.
Punch a hole in the center of each ball, then enlarge it to form a ring. Remember that they will rise and swell, so make it larger than you expect on the finished product. Set the bagels in a warm place to rise.
While the bagels rise, bring a large pot of water to a boil with 1 tbs of malt syrup (or molasses). Preheat the oven to 400F. Prepare an egg wash by whisking one egg with a tsp of water.
Boil half (4-5) of the bagels at a time, 30 seconds per side. Remove to a greased cookie sheet, brush with egg, sprinkle with sesame seeds, and place immediately into the hot oven. Bake for 20-25 minutes. Repeat with remaining bagels. (Both cookie sheets can be in the oven at the same time, staggered by a few minutes. Just don’t wait on boiling the second batch to put the first in the oven.)