Recipe:   Bagels        7/19/2009
Category: Side
Author:   5 Stars


Bagels: (this takes overnight to raise)

2 teaspoons, instant yeast
3 teaspoons, dark brown sugar
1 ½ cups, room temperature water
1 Tablespoon, salt
4 cups, bread flour
2 teaspoons, baking soda
About ½ cup flour for dusting

1. Mix the yeast in a large bowl with the brown sugar and the warm water. Stir in the salt and flour, 
ensuring all the flour is well hydrated. Knead the dough 5-7 minutes, until it is smooth. Knead in 
flavorings: example: raisins and cinnamon, dried blueberries, etc. Cover the bowl and set aside for 2 
hours.

2. Lightly dust a cutting board with flour. Turn out the dough onto a floured board. With a dough knife, cut 
a 4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the ball with your finger 
and rotate the dough around until the hole is of desired size. Set the bagel on a flour dusted plate. Add 
desired toppings: poppy seeds, garlic, onion, etc. 

3. Cover and refrigerate overnight.

4. Preheat the oven to 450 F. Dust a baking sheet with flour.

5. Fill a large, wide pot two-thirds full of water, and bring to a boil with the baking soda. Drop 2 bagels into 
the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second 
side for 1½ minutes. They should firm and puff up. Carefully remove from the water and drain for 1 
minute on a rack.

6. Place bagels on baking sheet and immediately bake for 15 minutes. Rotate the sheet tray   and cook for 
another 5 minutes, or until the bagels are tan to medium brown. Remove from oven and take off sheet 
immediately. Let cool enough to not burn your fingers when cutting it in half.