- 2 teaspoons (10g) of active dry yeast
- 4 ½ teaspoons (19g) of granulated sugar
- 1 ¼ cups (300ml) of warm water
- 3 ½ cups (440g) of bread flour or high gluten flour
- 1 teaspoon of salt
1) In a small bowl mix the yeast, sugar and half of the warm water together and let them proof for 5 to 10 minutes. Then mix in the salt to this.
2) In a large bowl add the flour. Create a well in the center and put the yeast mixture and the rest of the warm water inside of it. Mix all of it together. If your dough is too wet add more flour and if it doesn’t come together in a smooth way add more water - you want a moist dough.
3) On a floured working surface knead the dough for 10 minutes until it’s elastic and smooth.
4) Place it back inside the large bowl and cover it. Let it proof for at least one hour or until the dough has doubled in size.
5) Divide the dough into 8 pieces and shape each piece into a round ball. Now, take a dough ball, and press it gently against the work surface moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms.
6) Press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet, then let them rest for 30 minutes and preheat the oven to 425°F (220°C).
7) Boil a large pot of water, then reduce the heat. Use a skimmer to lower the bagels into the water. Boil one at a time if it is your first time doing it. Wait until the bagels float to the top, let them sit there for 1 minute, and then flip them over to boil for another minute.
8) If you want to, you can put some seeds on top of the bagels (see picture) and then bake them for 20 to 25 minutes at 425°F (220°C). Let it cool down to room temperature before eating them.