Bread of the Week- Bagels

This recipe is again from the wonderful Rose Levy Beranbaum. Have you bought the bread bible yet? Because you should!

This recipe makes 6 very large bagels, you can make them smaller and make 10-12. Don't double the recipe unless you have a larger kitchenaid- the little one just can't handle it. (this uses instant yeast, if you are using active dry multiply by 1.5)

Starter:
1/2 t yeast
1 c water
1 1/2 c bread flour

In the bowl of your mixer whisk these ingredients together.

Flour Mixture:
1 c bread flour
1/2 t yeast
1/2 T malt syrup, hard to find- health stores have it
1/2 T sugar
1/2 T salt
1/2 t pepper (sounds strange but is delicious in them, i would leave out if you are making a sweeter bagel)

1. Mix these ingredients together and pour over top of starter and cover with plastic wrap.
2. Let sit out for an hour then refrigerate overnight.
3. Mix the dough with the dough hook for 2 min on low until it is moistened, then turn it up to medium speed for 5-7 minutes.
4. Put in a greased bowl covered for 1-2 hours until doubled.
5. Deflate and refrigerate for 4 hours-2 days.
6. Cut the dough into 6 pieces and shape into bagels by making a snake and then roll into a circle. Cover with plastic wrap and let sit for 15 minutes, they will be slightly sticky but don't roll them out with flour.
7. Boil a pot of water with 1/4 c sugar and 1 t baking soda.
8.Mix 1 egg with a little water for an egg wash and get toppings ready.
9. Turn on oven to 450 degrees. Get a sheet pan ready with a silpat or parchment and cornmeal.
10. One by one add bagels to the pot, only do as many as can fit in the pot without touching at a time. Cook on one side for 30 sec-1 min then flip.
11. Put on sheet pan and brush on egg wash. Add toppings and bake for 20 minutes.

YUM