Procedure:

Notes: Yield is based on 4-ounce bagels. The dough can be divided into smaller or larger quantities, making bagels of any size. Alternatively the dough cylinders can be lengthened and braided a lá Challah. This recipe may be scaled up by any factor.

1) Adjust the temperature of your refrigerator to 45 degrees. Place the flour blend in a large bowl or the bowl of a stand mixer. Do not sift. In the medium bowl, combine the corn syrup and water and whisk until thoroughly blended. Add the blended liquids to the flour and mix on low speed, or with a sturdy spoon if doing by hand, until all the flour is wet. Cover the bowl and allow dough to rest 20 minutes.

2) Meanwhile, lightly grease a plastic work surface with about 1/2 teaspoon canola oil. At the conclusion of the 20 minutes, re-mix the dough by running the stand mixer for 45 seconds on medium speed, or mix by hand in a kneading action, stirring, folding and tossing the dough for about 2 minutes. The goal is a dough that barely begins to stick to the sides of the mixing bowl.

3) Turn dough out onto the greased work sheet. Put on gloves and grease them lightly. Divide the dough into four equal pieces and roll each piece in your hands into a ball, then into a cylinder about 3 inches long. Working with one cylinder at a time, and beginning with one hand, roll the cylinder back and forth across the prepared work surface to gradually lengthen it. When the cylinder is about 5 inches long, use both hands to lengthen the cylinder while tapering the ends. The goal is a cylinder about 9 inches long with gently tapering ends.

Note: If dough sticks excessively to the work surface it is too wet. If dough cracks significantly while rolling it is too dry. Dough may be returned to the mixing bowl and small amounts of flour or water added to correct these conditions.

4) Line the small sheet pan with plastic wrap and lightly grease the plastic with the oil on your gloves. Pick up one cylinder of dough at a time and place onto the prepared pan, bringing the ends together as you do, to form a closed loop of dough. Press the ends to form a bond. Position the bagels so that the joined ends are against the edges of the sheet pan. This will help prevent them separating as the dough rises. Cover the completed bagels snugly with plastic wrap and allow to rise at room temperature for 1 hour, or until they are slightly increased in size.

5) Transfer sheet pan with bagels to refrigerator and allow them to continue to rise for 1 to 3 days. Longer times produce better flavor, so opt for the 3 day time span if you can.

6) Heat oven to 425 F. Prepare a second small sheet pan by lining with parchment. Remove bagels from refrigerator and allow to reach room temperature, about 1 hour. (Remember to return refrigerator to normal temperature - 38 - 40 F.)  Fill a large saucepan with 6 cups of water. Stir in the honey or agave syrup. Bring to a gentle boil over medium heat. Use a spatula or slotted spoon to place the bagels in the water, turning them over as you do (so they are bottom up). Gently boil for 2 minutes, then use the spatula/slotted spoon to turn each bagel over so it is top-up. Gently boil another 2 minutes.

7) Using a slotted spoon or similar concave tool, transfer bagels to the prepared sheet pan, positioning them so that any separated ends are pushed together. Sprinkle bagels with any desired toppings. and pat gently to affix firmly. Bake 20 - 30 minutes or until bagels are nut-brown. Remove to a cooling rack. Try to consume while still warm.

Cinnamon-Raisin Option

1) Place the raisins in a small, microwave-proof bowl with 1/4 cup (4 ounces/120 grams) water. Microwave on high for 1 minute, then set aside to cool. Meanwhile, blend cinnamon and sugar together in a small bowl.

2) Drain water from raisins, reserving the water. Combine water with warm tap water to reach the amount needed, 200 Ml. Mix water and molasses. Add to flour to create the dough. Add raisins to the dough after the 20 minute rest and stir until they are well-integrated.

3) Turn dough out onto oiled work surface and press with your hands into a slab about 1 inch thick. Cover half the slab with the cinnamon-sugar blend. Fold un-coated dough over the coated section and re-flatten to another 1 inch thick slab. If you still have cinnamon-sugar, repeat the coating and folding step. Roll up dough in a loose and carefree manner, twisting and flipping to create a dough streaked with cinnamon-sugar resembling marbled cake batter.

4) Shape, proof, boil, and bake as above.

Note: Bagels may be frozen immediately after boiling, then thawed and baked at a later time. Baked bagels may also be frozen. Bagel dough may be rolled into long strands and braided, then boiled and baked. Go nuts. Have fun. Enjoy!