Fermentation Time: 1hr 10min
Cook Time: 15min
Bake Time: 20min
Total Time: 1hr 55min
Yield: 8 Bagels
Ingredients
2 Tspn Active Dry Yeast
1 1/2 Tblspn Granulated Sugar
1 1/4 Cup Warm Water
3 1/2 Cups Bread Flour
1 1/2 Tspn Salt
Directions
- Dissolve sugar & yeast in warm water in a mixing bowl. Let stand until yeast softens & begins to form a foam, about 5 minutes. Add salt & mix well.
- Keep adding flour until you get a nice, soft dough that pulls away from the side of the bowl & isn't too sticky( if it is sticky add more flour to it).
- Cover the bowl with plastic wrap for 1 hour to rise.
- After 1 hour(dough should double in size), punch the dough down & let it rest for 10 minutes.
- Put a large pot of water on stove to boil. You will need about 5 inches of water.
- Divide the dough in half & then each half into 4 dough balls.
- On a lightly floured countertop roll each dough into a tight ball.
- With a floured thumb, jab a hole into the middle of each ball & stretch the dough until the hold is about twice the width of the thickness of the bagel, about 1 1/2 inch in diameter.
- Preheat the oven to 425F(218C). Line a baking tray with aluminium foil coated with cooking spray.
- Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side.
- Remove the bagels with a slotted spoon & place them on a baking tray (in this step you can top bagels with sesame seeds).
- Bake in the preheated oven for 15-20 minutes or until golden. Remove the baking tray from oven & cool completely before slicing or toasting.
- Serve with cream cheese.
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