1 cup very warm water (110 to 115 degrees, not steaming)
1/2 tablespoon yeast
1 tablespoon plus 1 teaspoon light corn syrup
1 tablespoon plus 1 teaspoon molasses
1/2 teaspoon vegetable oil
1 teaspoon salt
2 cups bread flour (plus about 1-2 cups to incorporate while kneading, you don't want it really sticky, just keep adding flour, you really can't add too much!)
1 1/2 tablespoons sugar (for water bath)
cornmeal (for dusting)
Combine the warm water and yeast in the Kitchen Aid bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast.
Add the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add the salt. Add the 2 cups of bread flour.
Put the bowl on the Kitchen Aid, using the dough hook, and mix at slow/medium speed, gradually incorporating more flour until the dough becomes very smooth and elastic, dry to the touch, and not tacky. You may have to use a lot of flour (I usually do!)
Cover the bowl, and let it rise in a warm place for 30 to 40 minutes. The dough should double in size.
Punch down the dough and cut it into even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole so that it looks like a doughnut. The hole should be between 1 to 1 1/2 inches in diameter. Place the 4 portions of shaped dough onto a greased board or baking sheet, cover (a clean towel works well), and allow the dough to rise for 20 to 30 minutes. The dough should nearly double in size.
Preheat the oven to 400 degrees.
Fill a medium saucepan 2/3 full of water and bring it to a boil. Add 1 1/2 tablespoons of sugar to the water.
Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch. Be careful not to overwork the dough at this point or it won't have the proper consistency. Drop the bagel into the water, cover the saucepan, and boil for 20 seconds. Flip the bagel over, and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet that has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels do not touch each other.
Bake the bagels for 26 to 30 minutes, or until they are light brown.
Pairs Well With
This recipe makes bagels that are just like Einstein Brothers!
What I did really like was the molasses! Gave the bagels a little kick. :)