Montreal Bagels
Found on the web in response to a request from a fellow zaar member for a montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores.
Steps
In a large bowl , stir together the warm water , sugar , canola oil , yeast , egg and malt.
Keep combining until the yeast dissolves.
Then , stir in salt and one cup of the flour.
Gently add enough flour to make a soft dough , about 3 cups.
Knead your dough for 10 to 12 minutes , stirring in extra flour as you need it.
When your dough is firm and smooth , cover with inverted bowl and let sit 10 minutes.
Next , divvy up the dough into 12 equal pieces.
Roll each piece into a 10-inch rope , then curve each one around your hand , pressing together ends to make a bagel shape.
You may need to use a few drops of water to help the ends stay together.
Let bagels rise for 30 minutes.
When ready , fill a large pot with the 6 quarts of water and then stir in the honey.
Bring that up to a boil.
Meanwhile , preheat your oven to 425 degrees f and line 2 baking sheets with parchment paper or silpat mats.
When the honey-water has come up to the boil , drop in bagels and boil for about 90.
Ingredients
water, sugar, canola oil, dry yeast, egg, malt drink powder, white bread flour, kosher salt, poppy seed, honey