| 3.0 lb | Flour, High Gluten |
| 3.0 lb | water |
| 1.5 gram | Yeast |
| 6.0 lb | Poolish |
| 3.75 lb | Flour, High Gluten |
| 0.25 lb | water |
| 50.0 gram | salt |
| 0.6 lb | Malt Powder |
| 38.0 gram | Yeast |
Make the poolish the night before.
Add all ingredients and mix. Dough will be dense. Should pass window pane test.
Let dough raise for 1 hour.
Shape at .25 lb each
let raise till half proof
Simmer in water with 10 fluid oz. malt syrup added to 4 gallons of water. Water should reach boil and then cut back to simmer. Cook bagel about a minute on each side. Bagel should rise to top and float.
Bake at 450 - 475. When lightly brown on top, turn bagel over.