Homemade Bagels

4 cups bread flour (can use half whole wheat) - ***I use all purpose flour. If you want to do the whole wheat variety - I find its better to do 3 C all purpose to 1 C whole wheat (little less dense)

§  1 T sugar ***I have made them yesterday with brown sugar - same results

§  1 1/2 tsp salt

§  1 T vegetable oil

§  2 tsp instant (quick-rise) yeast

§  1-1/4- 1-1/2 cups of warm water *** (usually needs the full 1 1/2 cups)

Mix all the ingredients together in a bowl **(I use stand mixer with dough hook). If needed, add extra water to blend in all the flour for a stiff dough.

Knead the dough for 10 minutes until smooth.

Divide the dough into 8 equal balls and let rest for 10-20 minutes. **(I cover during this time)

Roll out each dough ball between your hands until it looks like a snake. Hold one end of the dough in one hand, and wrap the other end around your hand. Press the two ends together.

Let bagels rise, covered, on the counter for 20 minutes.

 

While rising, preheat the oven to 425 degrees, and boil a large pot of water with approx 2 t brown sugar in it. After 20 minutes of rising, plop each bagel into the boiling water. Boil for 1 minute then turn over (too long and the ends will start to separate!). **(the bagels will puff up and get fat during the boiling)

Drain on a paper towel, then move to a greased cookie sheet. 

Bake the bagels for 20 minutes, turning part way through 

Add flax or sunflower seeds to the dough during the kneading stage
Add sesame and poppy seeds to the tops of the bagels before baking.

**Lauryn's adaptations:
- Whole wheat variety - I find half whole wheat is a little dense, I prefer 1/4 wh. wheat (so 3:1)
- Add grated cheese to top before baking (do not turn while baking)
- Herb and Parmesan variety - *Use all white flour in dough - add thyme, oregano, garlic powder, and rosemary to dough, top with Parm and/or grated Cheddar
- Add cinnamon and raisins to dough