Homemade Bagels

Sunday Brunch is arranged. Bagels done the night before.

Ingredients:

For the Bagel Dough:

4 cups (500g) bread flour (plus extra for dusting)

1 ½ teaspoons salt

2 teaspoons sugar

2 ¼ teaspoons (1 packet) active dry yeast

1 ½ cups (360ml) warm water (about 110°F or 43°C)

1 tablespoon vegetable oil (optional, for greasing)

For the Boiling Water:

2 quarts (1.9 liters) water

2 tablespoons baking soda

1 tablespoon honey (optional)

For Topping (Optional):

Sesame seeds

Poppy seeds

Everything bagel seasoning

Coarse sea salt

Directions:

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix Dry Ingredients: In a large bowl or a stand mixer bowl, mix the bread flour and salt.

3. Combine: Once the yeast is frothy, pour it into the flour mixture. Mix until it forms a shaggy dough.

4. Knead the Dough: On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5-7 minutes.

5. First Rise: Form the dough into a ball and place it in a greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 2: Shape the Bagels

1. Divide the Dough: Once risen, punch down the dough and divide it into 8 equal pieces for large bagels or 12 pieces for smaller ones.

2. Shape Bagels: Roll each piece into a ball and then poke a hole in the center with your thumb. Gently stretch the hole to form a ring. Place the shaped bagels on a parchment-lined baking sheet.

3. Second Rise: Cover the bagels with a damp cloth and let them rest for about 20-30 minutes.

Step 3: Boil the Bagels

1. Prepare the Boiling Water: In a large pot, bring the water to a boil. Add baking soda and honey (if using).

2. Boil the Bagels: Carefully drop the bagels into the boiling water, a few at a time. Boil for about 1-2 minutes on each side. Use a slotted spoon to remove them and place them back on the baking sheet.