Siegel - Totally Bagel Cookbook

When it comes to making bagels at home, nobody said it would be easy. This authentic recipe comes from retired Los Angeles baker Izzy Cohenwho also helped Nancy Silverton at La Brea Bakery develop her specialty Jewish breads.

As far as Izzy is concerned, if it is worth doing something, it is worth doing it right. And he has seen a lot of wrong bagel recipes in his day. To Izzy, a bagel must be chewy. I am a firm believer that foods that take chewing develop flavor in the chewing.

So read the recipe first and dont finagle any shortcuts. Keep in mind Izzys words: You have only one (OK, maybe two or three) customer to please, and nothing compares with the satisfaction of making something yourselfespecially something as wonderful and densely chewy as these handcrafted gems.

2 cups cool water

3 tablespoons sugar

1 tablespoons salt

2 tablespoons barley malt syrup (available at health food stores)

7 cups bread flour, plus extra if the dough is sticky

1 tablespoons dry milk

1 tablespoons vital wheat gluten

5 teaspoons dry yeast

cornmeal for dusting

In the bowl of a heavy-duty electric mixer with dough hook, place water, sugar, salt, and malt syrup. Mix to combine. In another bowl, mix together flour, dry milk, gluten, and dry yeast. Add to the liquid in the bowl all at once, and knead at low speed until dough clears the sides of the bowl. Continue kneading at low speed, until the dough is smooth, about 5 minutes. (If sticky, sprinkle in a bit more flour.)

Transfer to a board, cover with plastic wrap, and let rise 10 minutes. (Do not be concerned with a few wrinkles in the dough.)

With a dough blade or sharp knife, divide the dough into 16 pieces. On an unfloured board, knead each into a smooth ball. (First flatten with the palm of your hand, and then pull the edges into the center, bearing down and pushing away with the heel of your hand with each quarter-turn.) Cover with a towel, and let rest 5 minutes.

Have ready a cardboard sheet or wooden board, lightly dusted with cornmeal. To make the holes, pick up each ball and press a hole through the dough in the center with an index finger. Then push your other index finger through the opposing side, and pull and stretch the hole by running your fingers around each other, enlarging it to 1 to 2 inches. Place on coated sheets, cover with towel, and let rise 1 hours, until not quite doubled.

Meanwhile bring a large pot of water to a boil. Preheat oven to 425 degrees F, and get ready two sheet pans lined with parchment paper. (If you have baking or pizza tiles, place on the baking rack.)

Being careful not to crowd the pot, drop in three or four bagels at a time. (They should immediately rise to the surface.) Boil about 20 seconds, dunking and turning with a spoon to moisten evenly. Immediately transfer with slotted spoon to large strainer, being careful not to stack, and shake off excess liquid. If adding toppings, dip drained bagels in bowls of seeds or spices. Transfer to lined baking sheet.

Bake 15 to 20 minutes, turning once, until golden and crisp all over. Cool on racks, and store.