Homemade bagels

Whisk warm water at 100 to 110F with the yeast and the barley malt syrup or sugar; cover and wait until the surface is foamy.

Add the bread flour and salt and mix on medium speed with the dough hook about two minutes, until the dough pulls away from the sides of the bowl.

If the dough is sticky and clings to the bowl, add flour a tablespoon at a time; if crumbly, add water a teaspoon at a time. The dough should be stiff and somewhat dry.

Knead by hand on a lightly floured surface, or with the dough hook, for six to seven minutes until smooth and elastic, adding flour if it gets sticky.

Test: a poke should spring back without sticking, and a small piece should stretch thin enough to pass light before it tears (windowpane test).

Coat the dough in a greased bowl, cover and rise one and a half to two hours until doubled.

Punch down and turn out onto a lightly floured surface.

Divide into eight equal portions of about four ounces or 113 grams each.

Roll each piece into a ball, tucking the edges under, press a finger through the centre to make a hole one and a half to two inches across, and stretch into a bagel shape.

Place on lined baking sheets, four to a tray.

Variation: for cinnamon raisin bagels, add raisins and knead the dough with a little cinnamon sugar and a little vanilla.

Cover loosely and rest five to ten minutes.

Whisk about two quarts of water with a quarter cup of barley malt syrup or honey in a large pot and bring to a boil.

Boil two or three bagels at a time for one minute, flip and boil one more minute, then lift out and drain.

Brush with egg wash of an egg white beaten with a tablespoon of water.

Dip the tops and roll the sides in sesame seeds, everything bagel seasoning or poppy seeds; leave one plain.

Bake at 425F for 20 to 25 minutes, rotating the pans halfway, until dark golden brown.

Cool about 20 minutes before serving.