Bagels for Those You Love
Recipe from my friend Emilie's kitchen!
Servings 8
Ingredients
- 2 tsp active dry yeast
- 1 1/2 tbsp granulated sugar
- 1 1/4 cups warm water
- 3 1/2 cups all-purpose flour (bread flour is my favorite though)
- 1 1/2 tsp salt
Instructions
- Proof your yeast by pouring ½ cup warm water, yeast, and sugar into the bowl of a stand mixer and let it sit for 5 minutes.
- Add in flour, salt, and remaining warm water. Knead the dough using the dough hook attachment for 10 minutes on low speed. You want to make a firm dough that's not sticky (kinda like playdough!). When it's finished, the dough shouldn't stick to the bowl and should be smooth.
- Place dough in large bowl and cover for 1 hour to rise. (Dough should double in size)
- Once risen, punch down and let rise another 10 minutes. While dough rests, proceed to the following steps.
- Preheat oven to 425° and bring large pot of water to boil. (There should be at least 5 inches of water in the pot)
- Divide the dough in half, then each half into fourths. You'll have 8 dough balls. (You can also split the 8 balls in half for 16 small bagels)
- Roll dough into balls and jab a hole into the middle of each ball. Stretch dough until hole is about twice the width of the thickness of the bagel.
- Drop as bagels into pot of gently boiling water. (I normally boil 3 at a time). Boil bagels for 1-2 minutes on each side. (The longer the boil, the chewier the bagel.) As they are done, place bagels on a cookie sheet with parchment paper.
- Brush bagels with egg whites before baking (if baking everything bagels, add seasoning to tops prior to baking!) put into the oven for 20-25 minutes (or until golden brown in color!)