Alright as promised, here is the instructions for my Bagels. I don't do the whole percentage thing, I am a by feel baker, so my flour measurements aren't set in stone. First thing ya want to do is preheat your oven to 450 degrees.
1 1/2 cups water
1 1/2 tsp. sea salt
2 tsp. reg. instant yeast (not quick rise)
1 1/2 tsp. sugar
1 1/2 tsp. Barley malt syrup
1 T. canola oil
Wisk above ingredients together till yeast is desolved
Then kneed in 4 cups high gluten flour (I use king Arthur Sir Lancelot flour) Use more or less, dough must be stiff. I kneed dough in my Kitchen aid only till it comes together, then transfer it to the table where I kneed for about a minute then cover with plastic wrap for ten mins and kneed again, here is a before and after picture of my kneeding methods. I kneed almost all my doughs this way, much easier on the wrist.
Before
After
Next shape into 4 and a 1/4 oz balls, it should make 8. Then insert a small rolling pin or your finger and make a whole in the center and stretch into bagel like shape. see pictures.
Spray parparchment lined pan with pam. Let sit for around 20 mins. Meanwhile get your water ready
12 cups Water in a covered electric skillet.
Large blob of malt syrup, sorry I don't measure this stuff, it's too sticky :) Here is a picture of what I call a blob.
After bagels have proofed for 20 mins boil for 1 min. each side (do not start timing until water returns to a boil) I do 6 at a time because I make about 4 times this size of recipe, but you could boil 4 at a time.
Drain and add toppings at this point, try to work quickly in order to gain back shrinkage after boiling. Place bagels on the same parchment lined pan the proofed on. I suppose at this point you could bake them on a stone, I don't. Bake them in a 450 degree oven for around 15 mins, more or less depending on how you like your crust. Here is a picture of the finished product.
seseme
Asiago cheese (My Favorite)
I'm sure you can figure out the rest, Happy Baking!!
