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From Betsy at Recipelink.com, 11-10-2003
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Msg ID 3121491
Old Fashioned Water Bagels
Source: Jewish Cooking in America by Joan Nathan
Yield: about 16

1 1/2 cups warm water
2 packages active dry yeast
2 tablespoons sugar
2 teaspoons salt
3 1/2 to 4 cups bread flour
1 tablespoon vegetable oil
Cornmeal for dusting
3 quarts simmering water
2 tablespoons molasses or malt syrup
Kosher salt, sesame, poppy, or caraway seeds

Mix together the water, yeast, and 1 teaspoon of the sugar and let stand 10 minutes.

In a large bowl add the remaining sugar, salt, and 2 cups of the flour. Add the yeast and vegetable oil. Mix and add the remaining 1-1/2 cups flour.

Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the table.

Place the dough in a clean, greased bowl. Cover and let rise until doubled in bulk, about an hour.

Punch down the dough in a clean, greased bowl. Cover and let rise until doubled in bulk, about an hour.

Now, to twist the dough like a maven bagel-maker, take the entire dough, roll it into a long strand, and chop off a 6-inch length with the heel of your hand. Roll in small pieces the width of the finger and twice the length, tapering at ends. If you want to make the bagels Cracow style, twist the dough at this point. Shape into rings, pinching ends well together so that they won't come apart in boiling.

Place the bagels on a cookie sheet covered with cornmeal and cover for about 10 minutes.

Put the water in a large pot and heat up. Then add the molasses or malt syrup.

When the water is very hot but not boiling, drop the bagel rings in carefully, one at a time, in 2 batches. Cook about 30 seconds on one side or until the bagel rises; then turn with the skimmer on the other side and simmer, about another 30 seconds.

Drain for 5 minutes on a rack. Dip into or sprinkle with the desired topping, such as kosher salt or sesame, poppy, or caraway seeds.

Bake on a greased cookie sheet on the bottom shelf in a preheated 450-degree oven for 25 minutes or until the bagels are light brown and shiny. Cool on the rack.

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