Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          slightly warm water
   1 1/2  teaspoons     instant yeast
   1      tablespoon    oil
   1      tablespoon    sugar
   2      teaspoons     malt powder -- or syrup
   2      teaspoons     kosher salt
   4 1/2  cups          bread flour -- preferably
                        -- unbleached, up to 5
                        -- 1/2
                        ***KETTLE WATER:***
   6      quarts        water
   2      tablespoons   malt syrup
   1      teaspoon      kosher salt
                        cornmeal -- for sprinkling
                        -- optional
                        ***TOPPING VARIATIONS:***
                        sesame seeds
                        poppy seeds
                        dry or rehydrated garlic granules
                        dry or rehydrated onion flakes
                        minced fresh garlic
                        minced fresh onions
                        caraway seeds
                        coarse salt
                        ***THE 'EVERYTHING' BAGEL:***
                        minced onion flakes
                        poppy seeds
                        granulated garlic
                        coarse salt.
                        ***ADJUNCTS TO DOUGH:***
   1      cup           cranberries -- frozen chopped or
                        -- dried
     3/4  cup           blueberries -- frozen or dried
                        -- blueberries
     3/4  cup           dried cherries
     1/4  cup           granola
   1      teaspoon      extracts -- such as maple
     1/4  cup           nuts and seeds
   1      teaspoon      citrus zest -- up to 2
     1/4  cup           miniature chocolate chips
   1      cup           shredded cheddar cheese
   1                    tea           ponns fresh herbs -- up to 3
                        ***REPLACE SOME OF THE FLOUR FOR***
                        oat bran
                        wheat bran
                        cornmeal
                        kamut
                        spelt

Preparation:

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes. Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450 degrees F. Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the 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. Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice. Topping variations: (Sprinkle on after bagels have been boiled and are on baking sheet) Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. The 'everything' bagel: Sprinkle on to taste a variety of toppings including: minced onion flakes, poppy seeds, granulated garlic, and coarse salt. Notes: These classic bagels are also known in some parts as 'water bagels'. If the secret ingredient, as New Yorkers contend, is indeed the water, out-of-town bakers are out-of-luck. However, the New York aquifer aside, this recipe produces a g