There is nothing like a fresh bagel with cream cheese or butter! Who knew that making a homemade bagel was this easy! A great recipe! Like my english muffins, I think it might be hard to go back to store bought!
Makes 8 Bagels
2 teaspoons active dry yeast
1 1/2 tablespoons sugar (I use organic cane sugar)
1 1/4 + cups warm water
3 1/2 cups bread flour (I use organic, non-GMO)
1 1/2 teaspoons fine sea salt (I use pink himalayan)
In a bowl, pour 1/2 cup warm water and sprinkle with yeast and sugar. Do not stir! Let sit for 5 minutes.
After the 5 minutes, add 1/3 cup warm water and stir until the yeast and sugar are dissolved.
Add the flour and salt, mixing until a dough forms, adding water as needed. Knead until a firm, stiff dough is formed. Place in an oiled bowl and cover with a damp cloth and let rise for 1 hour.
Divide dough into 8 pieces. Form into disks, gently poking a hole in the middle of each, forming the shape of a bagel. Set on a baking sheet lined with parchment or a baking mat and let rest, covered for 10 minutes.
Bring a pot of water to boil, turn to simmer and add 3 bagels. Let boil for 1 minute, turn and boil for another 2 minutes. If you want chewy bagels, let boil for 2 additional minutes, turning at the halfway point. Repeat until all bagels are boiled. Place bagels on your baking sheet.
At this point, if you want to add a topping, brush bagels with a quick egg wash and sprinkle with your topping. I did plain, poppy, and sesame.
Bake in a 425 degree oven until a beautiful golden brown, about 20 – 25 minutes.
Let cool, toast, and enjoy!