Bagels

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1 cup very warm water (110-115 degrees f)
• 1 1/2 teaspoons yeast (can use rapid rise)
• 1 tablespoon light corn syrup, plus
• 1 teaspoon light corn syrup
• 1 tablespoon brown sugar, plus
• 1 teaspoon brown sugar
• 1/2 teaspoon oil
• 1 teaspoon salt
• 1/2 cup whole wheat flour
• 2 -2 1/2 cups all-purpose flour
• 1 1/2 teaspoons sugar (for water bath)
• cornmeal, for dusting

Recipe

• 1 combine yeast with water in a large bowl, stir until yeast dissolves.
• 2 add corn syrup, brown sugar, oil and salt to bowl and stir throughly.
• 3 place the 1/2 cup whole wheat flour and 1 1/2 cups of flour in bowl, stir to incorporate.
• 4 sprinkle some of the reserved flour in the bowl and on your work surface.
• 5 knead the dough, adding reserved flour as needed for 6-7 minutes.
• 6 dough will be dry to the touch but not"tacky" or sticky.
• 7 cover with bowl, let rise for 30-40 minutes.
• 8 punch dough down, cut in half evenly.
• 9 cut each half in thirds.
• 10 grease a cookie sheet with oil.
• 11 place each piece of dough in your hand and flaten slightly.
• 12 with your finger, create a hole in the center of the dough.
• 13 repeat with remaining dough.
• 14 place each on oiled cookie sheet, let rise 30 minutes, covered with a clean and dry tea towel.
• 15 preheat oven to 400 degrees f 10 minutes before bagels are done rising.
• 16 prepare the water bath by filling a large pot 2/3 full with water.
• 17 add sugar and heat just to boiling, but not a raging boil.
• 18 when bagels have rising, carefully enlarge any holes that have closed.
• 19 you don't want to handle the bagels too much at this point or they won't have the right consistency.
• 20 place 1-2 bagels in water, cook 20 seconds on one side, flip and cook another 20 seconds on the other side.
• 21 let each bagel drain 10 seconds and place on a cookie cooling rack, i use a slotted spatula for this operation.
• 22 repeat with remaining bagels.
• 23 after letting the bagels cool slightly, dust with cornmeal.
• 24 place, cornmeal side down on the same baking sheet.
• 25 bake, and check on them 5 minutes into baking.
• 26 when they are slightly golden on bottom, i remove them to a cookie cooling rack, then i place them (i place the golden side down on the cooling rack) on top of the baking sheet.
• 27 place back in oven and cook until slightly golden on tops and center is not doughy (where the bagel hole is).
• 28 i never time this.
• 29 cool on cookie sheet and store in plastic baggies.