Instructions

1. Dissolve yeast and sugar in warm water and let sit for 5-10 minutes.
2. Combine flour and salt in large bowl/stand mixer and stir to combine.
3. Add oil and yeast mixture to dry ingredients and knead by hand or with dough hook 6 min on speed 1 and 4 min on speed 2 adding more flour if needed until very dry stiff dough forms and mix until smooth.
4. Place dough in large well oiled bowl and cover until doubled in size (about an hour). When poked with a finger, the impression should remain.
5. Punch dough down and divide into 4 equal pieces and let rest 10 minutes.
6. Divide each piece into 4 pieces.
7. To form bagels either roll into a ball (with no flour on surface) and use floured finger to form hole or roll into a log and overlap the ends and wetting slightly and place on well oiled baking sheet or parchment paper. Rita copied the technique from this recipe and it worked okay.
8. Cover with tea towel and leave for 20 minutes until puffy.
9. Preheat oven to 425 and boil big pot of water with 2 tbsp malt syrup.
10. Boil 3 bagels at a time for 30 seconds--2 minutes on each side (for 1-4 min total) depending on how chewy you like your bagels. Rita did 1-1.5 minute per side and they weren't quite as chewy as she likes. Use slotted spoon to remove and replace on baking sheet. Top with whatever toppings you like. (E.g., combo of sesame, poppy, and caraway seeds, dried toasted onion, and kosher salt).
11. Place ice cubes in pan in the oven to steam the bagels and bake for 20-25 minutes until golden brown and crispy.
12. Place on cooling rack to cool.