This may seem like a lot of steps, but it’s worth it for these beautiful bagels. The light and fluffy interior and the chewy exterior makes these bagels a classic bagel. I made mini bagels by making 12 with this dough, to make full sized bagels, divide the dough into 9 or 10 pieces instead. I used a spatula to flip the in the boiling water and that’s why they are somewhat misshapen. I would recommend using a knife or chop sticks to reduce damage. Finally, these bagels are rather crisp outside, so take your time cutting them!
- In a bowl, combine 1 Tbsp Sugar, 1 1/2 tsp yeast, and 1 1/4 water. Wait for your yeast to bloom.
- Once bloomed and foamy on top, add 2 cups of flour and a pinch of salt. Mix the dough and slowly add an additional 1 1/2 – 2 cups flour until it becomes stiff. You will have to knead it once it becomes too tough to stir.
- Form into a ball, coat a bowl with non-stick spray, turn the dough in the bowl. cover and let rise till doubled, about 1 hour.
- Once risen, punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Roll the dough out into a log, and divide in half. Out of each half, cut 6 pieces, giving a total of 12 balls of dough. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
- Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
- Once broiled, turn your oven to 350 F. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet. Then, bake your bagels for 40-50 minutes until golden brown exterior.