1 1/2 cups of warm water
1 1/2 tsp instant yeast
1 tbs oil
1 tbs sugar
2 tsp malt powder
2 tsp salt
4 1/2 to 5 1/2 cups flour
6 quarts water
2 tbs malt powder
Whisk together water, yeast, oil, sugar, malt. Stir in one cup of flour, then the salt — once combined start adding remaining flour until you can knead the flour. Knead for 10 minutes to make a stiff dough. Cover and let dough rest for ten minutes.
Line two baking sheets with baking parchment paper and sprinkle with corn mean. Fill a large soup pot 3/4 full of water. Add the other malt and another tsp of salt to the water and bring to a boil.
Preheat oven to 450.
Divide dough into 12 sections and form into 12 inch long strips – then roll the ends together to make a loop. place these loops close to the warm oven and cover for 20 minutes. Bagels should rise a bit and appear puffy.
Add bagels one at a time to the boiling water – do not crowd the pot. Let them rise to the surface and then cook for 45 seconds on each side. Place them on a toweled baking sheet. Sprinkle with coarse salt/garlic/cheese – whatever topping you would like.
Place in the oven, reducing heat to 425 and bake until done – about 20 minutes. Turn bagels over once when almost baked.