Step 1
Mix flour, salt, and malt in bowl of standing mixer fitted with dough hook. Add yeast and water; mix at lowest speed until dough looks scrappy, like shreds just beginning to come together, about 4 minutes. Increase to speed 2; continue mixing until dough is cohesive, smooth, and stiff, 8 to 10 minutes.
Step 2
Turn dough on to work surface; divide into eight portions, about 4 ounces each. Roll pieces into smooth balls and cover with towel or plastic wrap to rest for 5 minutes.
Step 3
To form dough balls into dough rings, form each dough ball into a rope 11 inches long by rolling it under your outstretched palms. Do not taper the ends of the rope. Overlap the ends of the rope about 1 1/2 inches and pinch the entire overlapped area firmly together. If the ends of the rope do not want to stick together, you can dampen them slightly. Place the loop of dough around the base of your fingers and, with the overlap under your palm, roll the rope several times, applying firm pressure to seal the seem. The bagel should be roughly the same thickness all the way around.
Place bagels on cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate overnight (12 to 18 hours).
Step 4
About 20 minutes before baking, remove dough rings from refrigerator. Adjust oven rack to center position and heat oven to 450 degrees. Fill large pasta pot with 3-inch depth of water; bring to rapid boil. To test the proofing of the dough rings, fill large bowl with cool water. Drop dough ring into bowl; it should float immediately to surface (if not, retest every 5 minutes).
Step 5
Working two or three at a time, drop dough rings into boiling water, stirring and submerging loops with slotted spoon, until very slightly puffed, 30 to 35 seconds. Remove rings from water; transfer to wire rack, bottom side down, to drain.
Step 6
Transfer boiled rings, rough side down, to parchment paper--lined baking sheet or baking stone. (I used my Silpat non-stick baking mat). Bake until deep golden brown and crisp, about 14 minutes. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.
Originally Submitted
9/26/2013
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