Bagels - round 2

I tried this time to follow the recipe more closely which gave more success. Malt sirup was good. Dough needs more kneading to be smooth on the surface I think....

http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

My first bagels - plain, sesame and cinnamon&raisin

Prepare a basic dough with water, yeast, salt and flower (preferably high gluten), however it should be more dry than usual - not tacky. Try to add malt for special bagel flavor. After raising, shape the bagels either as a round ball and make a hole in the middle or by making a long roll and putting ends together.

Heat up water and let 2-3 bagels at a time simmer in the boiling water for a couple of minutes. This is supposed to make the bagels chewy.

Put in oven at 200 degrees for 25 minutes.

Combinations:
Sprinkle with sesame or poppy seeds
Add cinnamon and raisins

Simple recipe:
http://kosherfood.about.com/od/kosherbreadrecipes/r/bagels.htm

Good recipe with pictures:
http://sum.ptuo.us/roller/ks/entry/how_to_make_cinnamon_raisin

Thorough explanation of special characteristics of bagels:
http://www.baking911.com/bread/bagels.htm

Try to follow this recipe next time:
http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

Bread

1,5 liter warm water (boil fresh cold water)
1 package yeast
Salt
Honey
2 kg flour - wheat flour (hvedemel) and some wholegrain (max 1/3)
Grains, flakes or seeds

Mix all ingredients with hand mixer until smooth.
Leave for one hour for the dough to raise.
Turn on oven at 200 degrees.
Make 9 buns on one tray and put into hot oven - bake for 25 minutes.
Make 9 buns more and bake them afterwards.
Freeze half the bread so it will stay fresh until needed.

Enjoy!