Saturday, September 28, 2013


4 cups unbleached all purpose bread flour
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. vegetable oil
2 1/2 tsp. active dry yeast
1 1/2 cups warm water

Step 1: Combine the dry ingredients in a mixer with the dough hook attachment until blended evenly.
Step 2: Slowly add warm water until the dough comes together, leaving the sides of the mixing bowl clean. (I find that although this is a tougher dough, you do not want it to be to dry.  You might have to add a few extra tablespoons of warm water)
Step 3: Fill your widest and largest pot with water and bring to a boil.  Add three of the bagels to the boiling water (bagels should float on the top and not sink).  Boil for 1 minute then flip and boil for another minute.  

Step 4: Remove dough ball onto a lightly floured work surface, take a large knife and divide into strips of dough (approximately 10-12 dough strips).  Let the dough rest for 30 minutes.

Step 5: Roll each dough strip between your hands and wrap around. Roll ends together against the counter until combined to make a complete circle.

Step 6: After forming all of the bagels let rest on the counter for 45 minutes.

Step 7: Remove bagels and place on paper towels to remove excess water.  Continue this process until all of the bagels have been boiled.  

Step 8: Take out baking sheets and line them with parchment paper, place the bagels on the sheets staggered so that they do not touch each other.
Step 9: Preheat oven to 425 degrees and bake for 10 minutes, then remove and flip each bagel. Place baking sheet back in the oven and back for another 8-10 minutes until golden brown.

Step 10: Let cool on a cooling rack, then slice and enjoy! (you can also add cinnamon and other items to the dough to make flavored bagels)

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