Recipe

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• 1 tbsp fresh yeast
• 10 oz water
• 6 oz bread flour
• 2 tsp malt drink powder
• 1/2 oz granulated sugar
• 1 tbsp kosher salt (must be kosher)
• 1 tbsp vital wheat gluten
• 10 oz bread flour
• 3 tbsp malt drink powder

• 1 Make a sponge with the yeast, water and 6 oz flour.
• 2 Cover and let ferment at least 20 minutes.
• 3 Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
• 4 Mix about 8 minutes.
• 5 Add salt and any desired flavorings, mix about 2 minutes more.
• 6 Dough will be stiff Round, cover and ferment about 15 minutes.
• 7 Scale into 3 oz pieces; shape into balls; poke hole in the middle with your thumb; spread so the hole is about 2 in diameter Boil 1 gallon water with 3 T malt powder; drop in bagels and poach 1 minute on each side Add toppings such as poppy or sesame seeds if desired while still wet and back at 350* (convection) or 400* (conventional) for about 20 minutes or until golden.