Bagels

Prep Time 2

Cook Time 20

Servings bagels

Heat your water to between 100-105 degrees.
Add yeast and sugar, stir, and set aside.
In mixer bowl, combine flour and salt.
Add yeast and knead until dough is firm and stiff.
Lightly oil a large bowl.
Transfer your dough and turn it to coat in oil.
Cover and let rest for 1 hour.
Punch dough down to deflate it and turn it out onto a lightly floured surface.
Let the dough rest for an additional 10 minutes.
Line a cookie sheet with parchment paper.
Divide the dough into 8 sections. Start by dividing the dough in half, then dividing each half into 4 sections.
Roll each section up and pinch the seams.
Set the section seam side down and roll into a ball.
With a lightly floured finger, press down in the center of the ball.
Carefully stretch and pull the center into a hole.
Place you bagel on the cookie sheet.
Repeat the process with the remaining sections of dough.
Cover with a towel and let rest for 10 minutes.
While the dough is resting, preheat your oven to 425 degrees, and bring a large pot of water to boil.
Once your water is boiling, add honey and stir.
Using a slotted spoon, carefully lower your bagels, two at a time, into the boiling water.
Let them sit for about 1 minutes, then flip and boil for 1 minute on the other side.
Using the slotted spoon, remove the bagels, drain them, and place them back on the cookie sheet.
Once all your bagels have been boiled, add any toppings that you would like.
Bake for 20-25 minutes or until golden brown.

Flour: I recommend using bread flour. The high protein percentage of bread flour is going to give that dense artisan feel to this loaf. If you only have All Purpose flour that will work fine in a 1:1 ratio.
Adding honey to the water is completely optional. You can also use agave or maple syrup.
If you would like to make these refined sugar free, you can add 2 tbsp of honey to your yeast instead of the sugar.
Freezing Instructions: You store your bagels in the freezer after it has been baked. Allow bagels to cool completely, then freeze for up to 3 months. When you are ready, thaw at room temperature then reheat as needed.
Bread Storage: I store my bread in an open ziplock bag, inside a linen bread bag. I have found this keeps the bread soft while still giving it room to breath.
To make cinnamon raisin bagels, add 1 cup of raisins and 2 tbsp of cinnamon to the dough before you knead it. Then follow the rest of the directions as listed.

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