INSTRUCTIONS
1) For one bagel: add 1/3 tsp yeast to 1/4 cup very hot tap water. Let settle for 5 minutes
2) Add yeast mixture and other wet ingredients to dry mix. Mix with hand, knead gently and form ball
3) Cover (I use a high tupperware with lid to mix and let rise) for 60-90 min
4) Add 1/4 c. Bavarian Wheat DME to a pot of water (enough to more than cover bagels) and preheat oven to 400
5) Form bagels into ball (dough shouldn't stick to your hand, add flour as necessary). Punch hole in middle with thumb, working into a ring. Hole should be ~1.5".
6) Boil bagels 1min per side
7) Place on wire rack (lightly butter/oil rack) and finish with toppings.
8) Put wire rack in center/back of oven for 23 minutes, no turning necessary. If using baking tray, flip at 14 minutes.
9) Let rest for 5-10 min
*required ingredients: Bavarian Wheat Dry Malt Extract (DME) and active-dry yeast