4 1/2 cups unbleached flour (more if All Purpose), homemade stone-ground is incredible
1 1/2 cups warm water (not boiling or it will kill the yeast)
5 tbsp sugar
3 tbsp Canola oil
1 packet dry yeast (7-8 grams), or a ball of mother dough if you have active culture
1 small egg beaten
1 tbsp Malt Syrup (sometimes hard to find, but essential. Check syrup aisle at grocer)
1 tsp Kosher Salt
6 quarts water
1/3 cup honey
1/2 cup topping of your choice: Poppy or sesame seeds. Diced onion or chives.
In a large bowl stir together the warm water, sugar, canola oil, yeast, egg, and malt. Keep combining until the yeast dissolves. Then stir in salt and one cup of the flour. Gently add enough flour to make a soft dough (about 3 cups). Knead dough for about 10-12 min stirring in extra flour as you need it. When dough is firm and smooth cover with inverted bowl and let rest for 10 mins. Divide into 12 balls. Roll each ball into a 10" rope. Loop these rolls and marry together by pressing firmly at the joint. It is okay if the holes are quite big. Use water to help the ends stick if your dough is too dry. Let raw bagels rise for 30 mins. When ready, fill a large pot with the 6 qts of water and stir in the honey. Bring to a boil. Preheat the BGE and your baking stone to 425'F. When the honey water has come to a boil, drop the bagels in (4 at a time) and let boil for 90 seconds, flipping once at 45 seconds. Remove and pat dry. Sprinkle with your topping choice, covering both sides. Place on parchment paper or a tray. Bake in BGE for 8 mins then flip and bake another 8-10 mins.
SAFETY: Be careful to burp the egg when using the stone at this temperature!
Number of Servings: Dozen Bagels
Time to Prepare: 1hr 45 mons