Ingredients:
2 tsp yeast
1 1/2 Tbsp sugar
1 1/4 C warm water
3 1/2 C bread flour
1 1/2 tsp salt
Directions:
Mix water, yeast, and sugar and allow to rest 5 min until foamy
Add in flour and salt. Depending on consistency you may need to add a bit more water. Looking for a firm dough that is not at all sticky
Knead dough for 10 minutes (I use the dough hook on my stand mixer on low speed)
Remove dough from stand mixer and rest in greased bowl for 1 hour to rise
Preheat oven to 425 deg. Put a large pot of water on stovetop to boil - you'll need about 5 inches of water. You can add some honey or maple syrup and salt to this water. This is the stage where many recipes call for barley malt but honey/maple syrup is a good substitute
Punch down the dough and let it rest for 10 minutes
Divide dough into 8 sections. on a lightly floured countertop roll each portion into a tight ball. With a flowered thumb, poke a hole into the middle of each ball and stretch the dough until the hole is about twice the width of the thickness of the bagel, about 1 1/2 inches in diameter
Add 2-3 at a time into the boiling water and boil for 1-2 minutes on each side. **The longer the boil the chewier the bagel**. My ideal consistency is 1:30 boil on each side. Use the handle of a wooden spoon to flip the bagels in the water
Remove bagels and place on a greased or lined baking sheet. At this time you can sprinkle them with seasoning of your choice. If adding cheese add the last 5-10 minutes of baking
Bake for 20-25 minutes or until golden brown. Cool completely before slicing, toasting, and eating
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