Directions
- 1In a measuring cup, combine warm water, yeast, and sugar. Let stand for 10 minutes (skip if using instant yeast).
- 2In a mixing bowl, combine bread flour and salt.
- 3Add the yeast mixture to the flour mixture and stir for 15 big stirs.
- 4Do 10 cladottes (scoop and punch with your knuckles) to combine the dough. Let the dough rest for 10 minutes.
- 5Turn the dough out onto a clean surface and knead for 5-10 minutes until smooth (or use a stand mixer on level 4 for 5 minutes).
- 6Shape the dough into a ball and place it into a bowl coated with olive oil. Cover and let rise in a warm place (oven with light on) until doubled in size.
- 7Divide the doubled dough into 8 or 12 pieces, depending on the size of bagels you want.
- 8Shape each piece into a ball and make a hole in the center using your thumbs.
- 9Place bagels on a baking sheet lined with parchment paper. Cover with a towel and let rest for 20 minutes.
- 10Preheat the oven to 425 degrees Fahrenheit.
- 11Boil 12 cups of water with 1 tablespoon of sugar.
- 12Boil each bagel for 1 minute per side using a slotted spoon.
- 13Place boiled bagels on a greased baking sheet.
- 14Brush the bagels with an egg wash (1 raw egg, scrambled).
- 15Bake at 425 degrees F for 20-25 minutes, flipping halfway through.
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 4.5 cups bread flour
- 540 grams bread flour
- 2 teaspoons salt
- 1 teaspoon olive oil
- 12 cups water
- 1 tablespoon sugar
- 1 egg
Equipment
measuring cupmeasuring spoonmixing bowlstand mixer (optional)clean surfaceovenpotslotted spoonbaking sheetpastry brush
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