Big Apple Bagels

Recipe Instructions * Note: Malt powder or syrup can be found at well-stocked health food markets. Whisk together yeast, warm water, oil, sugar and 2 teaspoons malt powder. Stir in 1 cup flour, then 2 teaspoons salt, then most of remaining flour. Knead on floured board 10 to 12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes. Divide dough into 10 to 12 sections and form into 10-inch long strips. Roll ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a "half proof" -- they should rise halfway or appear puffy. Line 1 baking sheet with a kitchen towel. Line 2 baking sheets with parchment paper and lightly sprinkle them with cornmeal, if desired. Bring water to boil in large soup pot or Dutch oven; add 2 tablespoons malt powder and 1 teaspoon salt. Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer 30 seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on towel-lined baking sheet. Leave plain or sprinkle on topping of choice. Transfer to parchment-lined baking sheets. Place in 450 degree oven and reduce heat to 425 degrees. Bake until golden brown, about 17 to 22 minutes, turning bagels once, when almost baked. (If you have a baking stone, finish bagels on the stone directly.) This recipe yields 12 bagels. Each bagel: 226 calories; 591 mg sodium; 0 cholesterol; 2 grams fat; 44 grams carbohydrates; 7 grams protein; 1.48 grams fiber.