Bagels

 

2 teaspoons active dry yeast

4 1/2 teaspoons sugar

1 1/4 cups (you may need more) lukewarm warm

3 1/2 cup bread flour or high gluten flour

1 1/2 teaspoons salt

3 tablespoons brown sugar (optional)

1 egg 

toppings of your choice (optional)

1. in 1/2 cup of the warm water, add yeast and sugar. Do not stir. Let stand for 5 minutes, and then stir until it all dissolves 

2. mix flour and salt. Add the yeast mixture and the rest of the water slowly. You may need more water. The dough should be moist and firm. Knead until soft and elastic

3. lightly brush a bowl with oil and turn the dough to coat. Cover bowl with a damp cloth or plastic wrap and let rise for 1-2 hours

4. punch down, and let rise 10 minutes. divide in 8 equal pieces. Roll to a ball. Do not add extra flour to the surface! Gently press your finger in center of dough to form a ring. Stretch the ring. Place on a greased parchment paper lined baking sheet. Cover all rings and let stand for 10 minutes

5. meanwhile, bring water to a boil in a large pot. Add 3 tablespoons of brown sugar (optional)

6. reduce heat. With a slotted spoon, lower bagels into water (depending on the size of the pot you might have to do this in two batches). Let cook for 2 minutes on one side. Turn and cook them for another 2 minutes.

7. place the bagels back on the baking sheet. Brush them with egg wash, and sprinkle with whatever toppings you prefer

8. bake at 425° for 20-25 minutes