Ingredients
Method
- Whisk together sugar and active dry yeast, pour mixture into 120 ml of warm water. Do not mix. Let the mixture sit for 5 minutes to dissolve. If not dissolved at the end of 5 minutes, agitate the mixture to help the yeast and sugar dissolve in the water
- Whisk together flour and salt. Pour in the yeast and sugar mixture.
- Add the remaining 230 ml of water
- Mix well, the dough will be moist and firm after mixed. More water may need to be added.
- Using a mixer and a dough hook, knead the dough until smooth and elastic. This type of dough should be able to pass the window-pane test. This step can also be done by hand on a flour dusted surface.
- Light brush a bowl with oil and coat the dough in it. Keep the bowl covered with a damp dish towel and keep in a warm place. Let the dough rise for 2 hours or until doubled in size. Punch down the dough and let it rest for 10 minutes.
- Divide the dough into 8 pieces. Shape each piece into a round shape (see above or notes for more details)
- Make an indent where the desired hole should be. Push through the dough using your thumb. holding the dough by your thumb, slowly turn the dough to enlarge the size of the dough, pushing the dough to make a uniform shape. This step needs to be done for all 8 pieces
- Place shaped dough on a sheet of parchment paper and cover with damp paper towels. All the dough to rest for 15 minutes
- Preheat over to 425 degrees Fahrenheit
- Bring a large pot of water to a boil. Lower bagels into the water (my pot allows for three at a time). Let the bagel rest in the boiling water for 2 minutes before turning them over. Let them boil for another 2 minutes before removing them from the water. Place bagels on a parchment lined cookie sheet.
- Add an egg wash to all of the bagels for a nice color when cooking. This is the time where optional toppings can be added.
- Bake for 20-25 minutes or until golden brown
- Enjoy!!
Notes
Optional Toppings
Everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, minced garlic
Shaping
Grab at the edge of the dough and pull the dough to the center. The seam here should be pinched together and it will look a little like a dumpling. Flip the dough ball over. Push the dough along the surface. This uses the friction of the surface to help pull the ball together. This should be done for all the balls to give them that nice bagel shape.