This recipe is courtesy of Bernard Clayton’s New Complete Book of Breads.
3 1/2 cups bread or all-purpose flour, approx.
2 packages dry yeast
3 tablespoons sugar
1 tablespoon water
1 1/2 cups hot water
3 quarts water
1 1/2 tablespoons malt syrup or sugar
1 egg white, beaten, mixed with 1 teaspoon water
Topping of choice
Baking sheet, greased, sprinkled with cornmeal
4 1/2 quart stockpot or saucepan
By Hand or Mixer:
Into a mixing bowl, measure 3 cups flour and stir in the dry ingredients. Pour in the hot water and stir vigorously with a wooden spoon, or with mixer flat beater at low speed for 2 mins. Add the balance of flour, a little at a time; stir by hand. When the batter gets thick and heavy, attach the mixer dough hook. If by hand, lift from the bowl and place on floured work surface.
Knead for 1 minute.
Place dough in greased bowl, cover tightly with plastic wrap, and set aside to rise for 1 hour.
Bring 3 quarts water to a boil in large saucepan. Add malt syrup or sugar, reduce heat and leave at a simmer.
Turn dough onto floured surface and punch down. Divide into 10 pieces. Shape into a ball. Relax before flattening with palm of hand. Press deep into center of bagel and tear to create opening.
Cover with wax paper and let rise about 10 mins.
Preheat oven to 400.
Place bagel into simmering water for 1 minute, turning once. Lift out with skimmer, drain on towel, then place on prepared baking sheet.
Brush lightly with egg white and add desired toppings.
Place on baking sheet on bake on middle shelf for 25-30 mins. When bagel tops are light brown turn bagels over to prevent flatness on one side.