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This recipe was given to me by my Father who got it from a family friend years ago.
Use a heavy duty mixer with a dough hook for this recipe, if you have one.

~3 Cups Warm Water and 1Tablespoon yeast.....let stand until yeast foams (10 minutes?)
~Add/Mix: 2 T sugar , 1 T salt, and 1/4 heaping cup of Malted Milk Powder
~Add/Mix: 6-7 Cups flour or until soft ball-o-dough forms (do not overwork)
~Proof: put dough ball in large greased bowl and cover with saran wrap and a wet towel...80 degree F till it rises to 2 times it's original size
~Shape: Punch down and knead on a floured surface a few times to make an oblong loaf....divide into 12 "balls" (See Pic #1) for large bagels and more for smaller bagels ~put on cookie sheet to puff up (20 mins)
~Water: 2 Qts H2O, 5 t sugar, 5 t malted milk powder...bring to "just boiling"
***Preheat oven to 400 w/baking stone sprinkled with cornmeal
~(Prepare 6 at a time and hold the others at ball stage)
~Make a hole in the center and Drop into just boiling water for about 15 secs.~flip several times~should float.... and then firm up on on wet towel on cookie sheet or counter and add toppings (toppings need to be soaked in water for a while first, so they don't burn while baking) I like to saturate minced onion, poppy seeds, and minced garlic)
~Bake: on stone on center rack of the oven..not touching...placed on cornmeal...30 minutes. Place a pan of water on the rack below to create some steam..that will make the bagels crustier...yummy! It takes practice, but practice makes perfect. I'm getting there! :)
** T=Tablespoon and t=teaspoon
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