2 teaspoons yeast
4 1/2 teaspoons sugar
1 1/4 cups water
500 grams bread flour
1 1/2 teaspoons salt
- Mix the all except the water in a large bowl.
- Pour ~ 1 cup of the water into the mixture and mix/stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
- On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Carefully divide the dough into 8 pieces. Shape each piece into a round.
- Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet.
- After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC.
- Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
If you want to add toppings to your bagels, do so as you take them out of the water.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 - 25 minutes, or until golden brown
Cool on a wire rack and serve.
longer boil leads to a chewier bagel.
Toppings can be sprinkled on once they come out of the water, but may not stick if you wait to long.