Bagels

Ingredients

• 1 packet / 7 g active dry yeast

• 4 ½ teaspoons / 19 g granulated sugar

• 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more - Refer to Notes)

• 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)

• 1 ½ teaspoons / 6 g salt

Optional Toppings: (Refer to Notes)

Instructions

• In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

• Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

• Pour 1/3 cup / 80ml of warm water into the well. 

• Mix and stir in the rest of the remaining water (the scant 1/2 cup / 100ml), as needed. Depending on where you live, you may need to add a couple of 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, 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 (I used a scale to be extra precise, but it’s unnecessary). Shape each piece into a round. Now, take a dough ball and press it gently against the countertop (or whatever work surface you’re using), moving your hand and the ball in a circular motion, pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms.  Repeat with 7 other dough rounds.

• 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 bagel's diameter and place it on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

• After shaping the bagels and putting them on the cookie sheet, cover them with a damp kitchen towel and allow them to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.

• 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. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long to float to the top (a couple of seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each if you’d prefer a chewier bagel (results will give you a more New York-style bagel with this option).

• If you want to add toppings to your bagels, please feel free to do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping or a combination to make your Everything Bagel Seasoning.

• 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 (I recommend checking at 20 minutes)

• Cool on a wire rack.  Or, if you’re impatient, slice one of these bagels open and spread on some of your favorite cream cheese or softened butter.)

Notes

Optional Toppings: Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, jalapeno and cheese, just cheese or a mix of your favorite flavors.

Water measurement & similar concerns:  The recipe measurements for the water in the recipe is a guide; not all 1 1/4 cups (300 ml) will be used unless you need it. This is because of environmental factors (humidity, temperature, altitude, etc.) and the flour you are using. The most important thing when making the dough is to make sure it is homogenous and smooth– do not get caught up on the water measurement. If the dough is too firm, add in more water to ensure the dough is not dry and flaky– this has to be done when mixing the dough, not after you’ve allowed it to rise.