Bagels

• Cover each baking sheet with parchment paper.

Prepare dough

• To mixer bowl, add 3 cups flour and yeast.
• Mix briefly at low speed, using paddle attachment.
• Add sugar and salt.
• Mix briefly at low speed.
• Pour in hot water.
• Mix on low speed for 2 minutes.
• Add balance of flour, a small portion at a time, continuing to stir at low speed.
• When batter gets thick and heavy, replace paddle with dough hook.
• Using dough hook, knead at medium-low speed for 10 minutes.
• If dough sticks to side of bowl, add flour.
• Dough should be firm and solid when pinched.

First rising

• Put 1 teaspoon olive oil in large mixing bowl.
• Place dough in bowl.
• Turn dough to coat with oil.
• Cover bowl tightly with plastic wrap.
• Let sit at room temperature until dough doubles in volume, approx. 1 hour.

Prepare water for boiling bagels

• Meanwhile, bring 1 gallon water to boil in large pot.
• Add dried malt extract to boiling water.
• Reduce heat to simmer, with water barely moving.

Shaping

• Turn dough onto flour-dusted work surface.
• Punch down dough with extended fingers.
• Divide dough into 10 equal pieces.
• Shape each piece into a ball.
• Allow balls to relax a few minutes.
• Flatten each ball with palm of your hand.
• With thumb, press deep into center of flattened ball.
• Tear depression open with fingers.
• With finger placed in opening in dough, twirl dough on counter until it looks like a bagel. At this point, hole should be fairly large.
• Finish shaping by hand. Bagels should be evenly sized, with a large hole in the middle. If there is only a small hole, it likely will close up during the second rising.

Second rising

• Cover bagels with wax paper.
• Leave a room temperature until dough has risen slightly, approx. 10 minutes.
• Preheat oven to 400° F.

Boil

• Gently place 2-3 bagels in simmering water, one at a time. Do not crowd them.
• Bagels should sink then rise after a few seconds.
• After each bagel rises, simmer for 30 second, turn bagel over, and simmer for 30 more seconds.
• Remove bagel from water and place on tea towel. Thanks to malt extract, bagels should be shiny as they come out of the water.
• After a moment, move bagel from tea towel to baking sheet.
• Repeat for all bagels.

Bake

• Brush tops of bagels with egg white and water mixture.
• Sprinkle toppings of choice on bagels.
• Bake for 25 to 30 minutes. When bagel tops turn light brown, turn bagels over.
• Place bagels on metal rack to cool.