Homemade Bagels: Basic Recipe

I don't believe there are very many things more fun to bake than bagels. I always thought bagels required to much skill and special equipment to make at home, but ever since I discovered one could make quality bagels right in the home kitchen, I have made them regularly. I now realise almost anything can be made at home (a secret the food companies are glad to keep hidden). Here is my basic recipes for bagels.

3/4 cup warm water
1/2 cup dough starter
1 1/2 tsp salt
2 tsp malted barley flour
1 tbsp sugar
3-4 cups bread flour

Extra Equipment: pot of boiling water (at least a 1 gallon), 1/4 cup baking soda, cooling racks, egg wash (beaten egg and water)

Place all the ingredients into the bowl of a stand mixer (holding a cup of the flour) and knead until smooth and elastic. Bagel dough should be stiff not soft, so add the extra flour as necessary. When the dough is well kneaded (about 7-8min) transfer to a lightly greased bowl and let rise in a warm place until doubled.

Now portion the dough into balls (the standard is 4 oz for bagels if you have a scale). I just eyeball it to whatever size I like. Once you have formed your balls let them rest on the counter for 15 min. Now take the balls and poke a hole in the center and stretch it out (much farther than you want the final bagel hole to be since it will get smaller).

Add the baking soda to the boiling water and boil the bagels two or three at a time, about 1 1/2 min per side (they will be bumby but will smooth out in the oven. Place the bagels on a rack and brush with the egg wash. If you want to add poppy seeds or some other toppings add them now. Place the bagels on a parchment lined, greased or corn meal coated sheet and bake 375 degrees until browned (20-25 min). Enjoy!