Directions
- 1Add 1 and a half cups of warm water to a measuring cup.
- 2Add 1 tablespoon of sugar to the warm water.
- 3Add 1 packet of active dry yeast to the water and sugar mixture.
- 4Mix the yeast, sugar, and water together.
- 5Let the yeast mixture sit for 10 minutes.
- 6After 10 minutes, the mixture should have a thin layer of foam on top.
- 7Add 4 cups of flour to a mixing bowl.
- 8Add 1 tablespoon of salt to the flour.
- 9Pour the yeast mixture into the flour and salt.
- 10Knead the dough with a dough hook for about 10 minutes.
- 11Remove the dough from the mixer.
- 12Knead the dough by hand for a couple of minutes until it forms a smooth dough ball.
- 13Grab a large bowl and add a little bit of olive oil.
- 14Spread the olive oil evenly around the bowl.
- 15Add the dough to the oiled bowl.
- 16Cover the bowl with plastic wrap and let the dough rest for 1 hour.
- 17After 1 hour, the dough should be doubled in size.
- 18Punch the air out of the dough.
- 19Dump the dough out onto a surface.
- 20Reshape the dough into a ball.
- 21Cut the dough into 8 equal parts.
- 22Shape each part into a ball.
- 23Poke a hole through the center of each dough ball to form a bagel shape.
- 24Place the shaped bagels onto a piece of parchment paper.
- 25Cover the bagels and let them rest for another 30 minutes.
- 26Boil the bagels for 1 minute on one side.
- 27Flip the bagels and boil for 30 more seconds.
- 28Remove the boiled bagels and add them directly to a baking sheet lined with parchment paper.
- 29Brush an egg wash onto the bagels.
- 30Add toppings if desired: jalape den o cheddar, Everything bagel seasoning, or leave plain.
- 31Bake at 400 degrees Fahrenheit for 25 minutes.
- 32Remove the finished bagels from the oven.
Ingredients
- 1.5 cups warm water
- 1 tablespoon sugar
- 1 packet active dry yeast
- 4 cups all purpose flour
- 1 tablespoon salt
- olive oil
- egg wash
- shredded cheddar cheese
- jalape den os
- Everything bagel seasoning
Equipment
measuring cupspoonmixing bowlstand mixer with dough hooklarge bowlplastic wrapknifeparchment paperlarge potslotted spoonbaking sheetpastry brushoven
Tips
- Let the yeast mixture sit for 10 minutes to activate.
- Knead the dough by hand for a couple of minutes until smooth.
- Ensure the dough doubles in size during the first rest.
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