1 cup very warm water (110-115 degrees, not steaming)
1/2 tbsp yeast
1 tbsp plus 1 tsp light corn syrup
1 tbsp plus 1 tsp molasses
1/2 tsp vegetable oil
1 tsp salt
2 cup bread flour (plus about 2/3 cup to incorporate while kneading)
1/2 tbsp sugar (for water bath)
Cornmeal (for dusting)
Instructions
Combine the warm water and yeast in the medium bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast.Add the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add the salt. Pour the 2 cups of bread flour into the bowl and incorporate it with the other ingredients. Sprinkle a little of the reserved flour over the dough in the bowl and turn it out onto a surface that has been dusted with more of the reserved flour. Knead the dough, while working in the remaining reserve flour (depending on your climate you may not have to use all of the reserve flour; but you will surely use most of it). The dough shoud become very smooth and elastic, dry to the touch, and not tacky. You will have to knead for 6-7 minutes to get the right consistency.
Put the dough back into the bowl or another container, cover and let rise in a warm place for 30-40 minutes. The dough should double in size. Punch down the dough and cut it into 4 even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole, so that it looks like a doughnut. The hole should be between 1 1/2 inches in diameter. Place the 4 portions of shaped dough onto a greased board or baking sheet, cover (a clean towl works well), and allow the dough to rise for 20-30 minutes. The dough should nearly double in size. Preheat the oven to 400 degrees.
Fill a medium sauce pan 2/3 full of water and bring it to a boil. Add 1/2 tbsp of sugar to the water. Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch. Be careful not to overwork the dough at this point or it wont have the proper consistency. Drop the bagel into the water; cover the saucepan, and boil for 20 seconds. Flip the bagel over and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, and then place the bagel onto a baking sheet that has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels do not touch each other.
Bake the bagels for 26-30 minutes, or until they are light brown.
Originally Submitted
11/15/2011
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