Authentic New York-Style Homemade Bagels

Combine the warm water, yeast, and sugar in a large mixing bowl. Stir gently then let stand for 5 minutes for the yeast to activate.

Stir the oil, first measure of malt syrup, first measure of salt, and one cup of the flour into the yeast mixture. Once mixed, add enough of the remaining flour to make a stiff dough.

Turn the dough out onto a lightly floured work surface. Knead for 10 minutes then lightly cover with a dish towel. Let rest for 15 minutes.

Divide the bagel dough into 8 pieces and roll each piece into long ropes, about 10-inches in length. Pinch the ends of the ropes together to make a ring. Place each ring on a floured surface, cover with the dish towel, and let rest for 20 minutes or until half-risen and slightly puffy.

While the dough is resting, bring a Dutch oven filled 3/4ths full of water, the malt syrup, and remaining salt to a boil over medium-high heat. Preheat the oven to 450 degrees F. Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal (this will prevent sticking). Line two additional baking sheets with dish towels.

When the water is boiling and the bagels have partially risen, reduce the water to a simmer. Add the bagels 2 at a time to the water. Let cook for 45 seconds per side then remove from the water with a slotted spoon and place on the towel-lined baking sheet. Repeat with remaining bagels.

Transfer the bagels to the parchment-lined baking sheets and space them evenly apart. If desired, top the bagels with sesame seeds, poppy seeds, caraway seeds, garlic, onion, or coarse salt at this time. Place the baking sheets in the oven. Reduce the oven temperature to 425 degrees F and bake for 15 minutes. Turn the bagels over and continue baking until done, about 2-7 more minutes. Remove the bagels from the oven and let cool on a wire rack.

Store the bagels in an airtight container for 3-5 days. Bagels can be frozen. Place in an airtight container with pieces of waxed paper between the bagels and store for up to 1 month.