Directions
- 1In a measuring cup, combine warm water (not steaming) and yeast. Let it sit for 10 minutes (skip if using instant yeast).
- 2Add 1 tablespoon of sugar to the yeast mixture. Stir until foamy.
- 3In a large mixing bowl, combine 4.5 cups of bread flour (or all-purpose flour) and 2 teaspoons of salt.
- 4Add the yeast mixture to the flour mixture and stir until combined. Stir 15 times.
- 5Use a spatula or your knuckles to mix the dough until it forms a shaggy ball. Let the dough rest for 10 minutes to allow the flour to absorb the liquid.
- 6Knead the dough for 5-10 minutes. If you are using a mixer, knead it for 5 minutes on level 4.
- 7Place the kneaded dough in a bowl, drizzle with a teaspoon of olive oil and cover it with a lid. Let the dough rise in a warm place (like the oven with the oven light on) until doubled in size.
- 8Divide the risen dough into 8 large or 12 small pieces and shape each into a ball. Tuck the bottom of the ball to form a round shape.
- 9Make a hole in the center of each ball to shape them into bagels.
- 10Place the bagels on a greased baking sheet, cover with a towel, and let rest for 20 minutes.
- 11Preheat the oven to 425°F. Bring 12 cups of water and 1 tablespoon of sugar to a boil in a pot.
- 12Boil the bagels for 1 minute per side using a slotted spoon.
- 13Remove the bagels and place them on the greased baking sheet.
- 14Prepare an egg wash (1 raw egg, scrambled), and brush it on the bagels. This helps them look nice and brown.
- 15Bake the bagels at 425°F for 20-25 minutes. Flip halfway through, for the last 5 minutes, for even browning.
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons yeast
- 1 tablespoon sugar
- 4.5 cups bread flour
- 4.5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon olive oil
- 12 cups water
- 1 tablespoon sugar
- 1 raw egg
Equipment
measuring cupmeasuring spoonsmixing bowlwooden spoonspatulamixer (optional)cutting board (optional)moist towel (optional)baking sheetsovenslotted spoon or spatulabowlwhisk
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