CIA BAGELS

Yield: 64 bagels (4 oz.)
Ingredient Amount
Water 6 lb.
Yeast 1 oz.
Malt syrup 1 oz.
Sugar 6 ½ oz.
High-gluten flour 13 lb.
Salt 4 oz.
Total amount 19 lb. 12 oz.
Method: Straight Dough (preparation time: 2 ½ hours)
1. Mix at second speed for 12 minutes.
2. Divide dough into two 9# 14 oz. pieces. Let ferment for 60 to 75 minutes.
3. Press dough out and divide each piece into 36 pieces using the dough divider. Hand-shape each bagel. Alternatively, roll dough 7/8" thick, cut out with doughnut cutter. Re-roll dough scraps 1 time only.
4. Place on parchment-covered sheet pan that has been sprinkled with cornmeal.
5. Proof until dough has increased 75% in volume.
6. Place in a pot of boiling water that has been mixed with malt syrup (4 Tbs. malt syrup to 10 qt. water). Make sure bagels have been turned over so that both sides have been dipped. Start upside down for 10 seconds, turn over for 10 seconds, remove with a skimmer and place on a sheet pan or wooden board.
7. Bake at 450° F for 25 minutes until brown.
Variations:
Make up pans of poppy and sesame seeds, chopped onions, garlic powder, etc.,placing bagels face down. Then return to sheet pan right side up. If using salt, sprinkle on top instead of dipping.

Remember any one can cook, only a few can create.