Bagels

FRESH YEAST  1.5 ounce
WATER - cold water  2# 12 ounces
SALT  1.5 ounces
VEGETABLE OIL  3 ounces
DRY MALT  2 ounces
HIGH-GLUTEN FLOUR  5#

MIXING: Straight Dough Mixing Method

1) In a Hobart bowl, place in the yeast and water, and dissolve with your hand. Top with flour, salt, oil, and dry malt.
2) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed for 7 minutes.
3) Place the dough in a oiled bowl, and allow to rise for 1 hour. Covered.
4) Punch-down dough, and scale into 3.5 oz. pieces. Round each piece.
5) Begin by working your finger through the center of each round, and then stretching the dough into a ring shape. When finished the hole should be about 2 1/2" in diameter.
6) Place the bagels on a sheetpans that are cloth lined and floured. Give the bagels a 1/2 proof, about 15 minutes.
7) In a large pot, bring to a boil (2 gallons water and 8 oz. malt syrup). Carefully place a few bagels into the boiling liquid. Boil each side for about 1 minute.
8) Remove the bagels from the pot using a slotted spoon, and allow the excess water to drain off.
9) Place the bagels on a parchment-lined sheetpan. Top with: caraway seeds, poppyseeds, sesame seeds, kosher salt, chopped onions, garlic, etc.
10) Bake @ 425 degrees.