In a large bowl, dissolve the yeast in the warm water. Stir in the malt and sugar, then the salt and flour. Knead the dough till smooth (by hand, mixer or machine). Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greas
When the dough has risen, punch it down and transfer it to a lightly greased work surface. Put the water into a large, shallow pan -- the water should be about 3 inches deep -- and add the malt and sugar. Bring the water to a boil while you're shaping the
Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball, poke a hole through the center with your index finger, and twirl; the dough will form a ring. Place the bagels on a parchment-lined baking sheet as they're s
Reduce the boiling water bath to a very gentle simmer. Gently transfer the bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
Bake the bagels in a preheated 425°F oven for 20 minutes, or until they're a deep golden brown.
We used non-diastatic malt powder in place of the instant malted milk powder. You can use diastatic malt powder, but given the somewhat volatile nature of this ingredient -- used in too great a quantity, it'll "melt" the structure of your dough -- we pref
You can use a doughnut cutter to make bagels; it's an easy, quick method to shape nice-looking bagels. If you've made the full recipe, divide the dough in half. Working with one half at a time, roll the dough out to a 9-inch circle, and cut as many bagels
After you've boiled the bagels, and before you bake them, you may sprinkle them with sesame seeds, poppy seeds, caraway seeds, coarse salt, or whatever you wish. Bagels brushed with a bit of beaten egg white before topping will be shinier, and hold onto t
To make flavored bagels, add ingredients to the dough before kneading. Bits of cooked spinach or fresh chive or garlic, diced onions, cinnamon and raisins are all popular.