Bagels

830g bread flour (or all-purpose? these turn out very chewy)

2 tsp yeast

1 scant Tbsp salt

1 Tbsp barley malt syrup

450g water

Mix and knead for 10m

Divide into 8 smooth balls and let rest 5m.

Poke holes and shape into 8 bagels. Place on parchment paper on cookie sheet. Cover with plastic wrap.

Let rise 24 to 48 hrs in the fridge.

Boil each side 30 to 60s, then bake at 450F for ~15m, until golden brown.

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