Bagels

Directions

1. 1
   ["In the bowl of an electric mixer or food processor or by hand, mix the flour, 2 tsps.", "salt, the yeast, barley malt syrup and 1 cup plus 2 Tbsps.", "water until the ingredients form a stiff, coarse ball of dough (about 3 minutes if mixing by hand or in a mixer; or 1 minute in a food processor).", "If necessary, add a little more water.", "Let the dough rest 5 minutes.", "Knead the dough on a lightly floured surface until the dough feels stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes.", "If the dough seems too soft or too tacky, sprinkle over just enough flour as needed.", "Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to several hours.", "Keep in mind that the bagels must be shaped before proofing overnight.", "When ready to shape the bagels, line a baking sheet with lightly greased parchment paper or a silicone baking mat.", "Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces.", "Form each piece into a loose, round ball by rolling it on a clean, dry work surface with a cupped hand; do not use any flour on the surface.", "If the dough slides around and won't ball up, wipe the work surface with a damp paper towel and try again -- the slight amount of moisture will provide enough \"bite\"" for the dough to form a ball.""