Homemade Plain Bagels
In a mixing bowl, add in the warm water, dry yeast, and barley malt syrup or brown sugar. The barley malt syrup adds a bit more chewiness in my opinion, but brown sugar will work. Mix and let it sit for 5 - 10 minutes until foamy.
In a stand mixer bowl, add in the bread flour and salt.
Add in the activated yeast mixture.
Using a dough hook, mix the dough until it starts to come together and falls apart. Let it beat for another 9 minutes.
Add oil into the mixing bowl and roll dough to coat it. Cover loosely with plastic wrap. Place a tea towel over top of the plastic wrap and place into a warm place to rise. Let rise until doubled. It took mine about 1 hour and 30 minutes, but my kitchen is pretty cool this time of the year.
Punch down the dough and place it on your counter, using a little more flour if needed to prevent it from sticking. Divide the dough into 12 equal pieces. I usually start by cutting the dough in half. Then cutting each half into half again and so on until I have 12. That will help keep it equal.
Roll the dough into balls. Place on an oiled baking sheet. Cover and let rise for 30 minutes.
Preheat oven to 425 degrees.
After 30 minutes of rising, push your thumb or index finger through the center of the ball. Stretch the hole and shape the bagel.
In a large saucepan, add in water and malt syrup or brown sugar. You'll want about 5 inches of water in your saucepan. Let it come up to a boil and reduce to a simmer.
Add the bagels 2 at a time into the hot water. Let cook for 2 minutes on each side and use a large slotted to drain off any remaining water.
Place on a paper towel to finish draining or a wire rack. They will look wrinkly.
Move each bagel onto a parchment lined baking sheet or a greased baking sheet. I placed 6 on a baking sheet at a time.
Place into the preheated oven and bake for 15 minutes. Rotate pan and bake for another 10 minutes until golden brown.