Makes 6 bagels
- 1 cup luke-warm water
- .5 tsp. dry active yeast
- 1 Tbsp. sugar (Or Malt Powder)
- 1 Tbsp. honey (optional)
- .5 Tbsp. plus .5 tsp. oil (divided)
- .5 Tbsp. salt
- 3 cups bread flour or high-gluten flour
- 2 qt water
- 2 Tbsp Sugar (Or Malt Powder)
- 1 Tbsp Baking Soda
In Mixer bowl combine the luke-warm water, yeast, and 1 Tbsp. sugar. Stir.
Wait 10 minutes
Add .5 Tbsp. oil, salt, and flour.
Mix thoroughly, adding small amounts of flour if necessary to form stiff dough.
Mix for 8-10 minutes.
Form the dough into a ball, and lightly coat it .5 tsp. of oil.
Cover with a damp dishtowel, and let rise 1-1.5 hours.
Punch the dough down, and divide evenly into 6 large balls.
Poke a hole in the middle, stretch it out a bit.
Place formed bagels onto parchment lined baking sheet.
Cover with a damp dishcloth and proof 20-30 minutes.
Cover with plastic and retard overnight if desired
Pre-heat the oven to 500 degrees.
Fill a 4-quart pot 1/2-way full of water. Add 2 Tbsp. of sugar, and bring to a boil.
Boil 3 at a time, 1-2 minutes per side
Sprinkle with toppings if desired.
Bake in the 500 degree oven for 15 minutes.