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Bagels

    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:

    1. Whisk warm water and yeast together. Let it sit for 5 minutes.
    2. Add flour, brown shoogar and salt. Mix for 2 minutes.
    3. Knead the dough on a lightly floured surface for 4-5 minutes.
    4. Lightly grease a large bowl with olive oil. Turn dough in bowl to coat all sides.
    5. Cover the bowl and let the dough sit for 60-90 minutes.
    6. When the dough is ready, punch it to release the air bubbles.
    7. Divide the dough into 8 equal pieces.
    8. Shape each piece into a ball.
    9. Press finger into the center of each ball to make 1.5-2 inch hole.
    10. 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.
    11. Preheat Oven to 425ºF.
    12. Boil bagels for 1 minute on each side.
    13. After a bagel is done boiling coat with toppings.
    14. Place bagels on cookie sheets with enough room to grow.
    15. Bake bagels for 10 minutes.
    16. Rotate the baking trays.
    17. Bake bagels for another 10 minutes.
    18. Let cool and enjoy.
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