2 t yeast
4 1⁄2 t sugar
1 1⁄4 c water
500 g bread flour
1 1⁄2 t 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.