adapted from Tasty Kitchen
⅔ cups warm water
½ tablespoon sugar
1-½ teaspoon yeast
2 cups all-purpose flour
½ tablespoons vegetable oil
¾ teaspoons salt
cornmeal, enough to crust bottoms of bagels (optional)
toppings, such as kosher salt, ground cinnamon, sesame seeds, poppy seeds, etc (optional)
Combine water, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add the flour, oil and salt, and mix until the mixture comes together (if necessary, add more water - but do so a little at a time). Cover and let rise in a warm, draft-free spot until almost doubled, about 40-60 minutes.
Remove dough from bowl onto a lightly floured surface and knead. Divide into 4 or 6 equal pieces (depending on how large you’d like your bagel). Roll each piece into a log, long enough to wrap around your palm. Brush each end of the log with water and press together in your palm, forming a circle. Place the formed bagels on a floured board, cover and allow to rise another 20-30 minutes.
Preheat oven to 425 degrees F.
Meanwhile, bring 6 cups of water to a boil in large, heavy-bottomed pot. When the water is gently boiling, add 2 -3 bagels to the water, flipping, after 1 minute on each side. Remove the bagels with a slotted spoon, and place on paper towels to take off excess moisture. Alternatively, you may also place them, bottom-side down, onto parchment-lined pan dusted with cornmeal. Transfer to a lightly-greased baking sheet and sprinkle with toppings, if desired. Repeat with remaining bagels. Bake for 18 minutes, turning them over after 10 minutes. Enjoy!
Tasty Kitchen Note: Substitute 1/2 cup wheat flour and 1 1/2 cup all-purpose flour for a wheat variation.
Printed from sweets by sillianah