Directions

• Add flour and gluten to stand mixing bowl with dough hook, begin to mix
• Dissolve/mix malt syrup into water, slowly add into mixing bowl along with yeast, mix until the dough comes together
• Autolyse for 10 minutes
• Add salt, then knead in stand mixer until the motor overheats (about 8-10 min)
• Divide into 12 pieces (about 115 g each). Roll out into flat circles and roll each circle into a tube, stretching the dough as you roll it up. Then roll out the tube with hands to about 10-12 inches long. Put a twist in it, then wrap around hand and squeeze the ends together. Roll off hand onto a baking sheet coated in cornmeal
• Cold-ferment for 24-48 hours
• Prepare boiling bath (combine and bring to boil). Boil bagels for 20 to 60 s per side. Longer=chewier. Place on wire rack to bake. Top with desired seasonings
• Bake at 425 with convection for 15-20 minutes