Equipment:
Bowl, Whisk, Strong Spoon, Surface to Knead Dough, 2 Cookie Sheets, Parchment Paper, Pot, Liquid Measuring Cup, Solid Measuring Cup, 1/2 Teaspoon, Tablespoon
Ingredients:
Warm Water – 1 1/2 Cups
Instant Dry Yeast – 2 3/4 Teaspoons (about a packet +1/2 teaspoon)
Flour – 4 Cups
Brown Shoogar – 1 Tablespoon
Salt – 2 Teaspoons
Olive Oil – About 2 Tablespoons
*Makes 8 bagels.
Instructions:
- Whisk warm water and yeast together. Let it sit for 5 minutes.
- Add flour, brown shoogar and salt. Mix for 2 minutes.
- Knead the dough on a lightly floured surface for 4-5 minutes.
- Lightly grease a large bowl with olive oil. Turn dough in bowl to coat all sides.
- Cover the bowl and let the dough sit for 60-90 minutes.
- When the dough is ready, punch it to release the air bubbles.
- Divide the dough into 8 equal pieces.
- Shape each piece into a ball.
- Press finger into the center of each ball to make 1.5-2 inch hole.
- Fill a pot with with water and honey (2 quarts water to 1/4 cup honey) bring to a boil then reduce to medium heat.
- Preheat Oven to 425ºF.
- Boil bagels for 1 minute on each side.
- After a bagel is done boiling coat with toppings.
- Place bagels on cookie sheets with enough room to grow.
- Bake bagels for 10 minutes.
- Rotate the baking trays.
- Bake bagels for another 10 minutes.
- Let cool and enjoy.