Ingredients
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4 1/2 tsp (2 packages) Active Dry Yeast
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1/2 + 2 Tbsp, divided Sugar
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2 cups, room temperature Water
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1 tsp Salt
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2 Tbsp Unsalted Butter
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4 cups + extra All-Purpose Flouror bread flour
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1 tsp (for the boiling water only!) Baking Soda
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1/4 cup Everything Bagel SeasoningMAke your own from scratch - see link
Directions
Steps
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1
Done
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Special EquipmentI would highly recommend using bagel molds to keep the bagel shape when boiling. My preferred bagel molds are here: Lekue bagel molds. |
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2
Done
10 min.
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Make the LeaveningAdd 2 cups of lukewarm water to your mixer bowl or large bowl. Add the yeast and 1/2 tsp sugar. Let stand 10 min. until it bubbles. |
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3
Done
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Make the Bagel DoughAdd the remaining sugar, salt and flour to the leavening and knead (I use a kitchenaid bread mixer attachment). Once combined, add the butter and continue kneading until the dough has an even texture. If it is really sticky, add a bit more flour. Grease your hands with a bit of olive oil, remove the bagel dough from the bowl, form a ball, cover with a towel and let rise for about 45 minutes to an hour. |
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4
Done
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Boil the BagelsPreheat the oven to 395ºF/ 200ºC. To form the bagels, divide the dough into six even pieces. Make rings, or use bagel molds and wrap each piece of dough around the ring to form a nice-looking bagel. Keep your hands oiled because the dough should be sticky. Let rise for about 20 minutes. Fill a large pot half way with water and boil. Add the baking soda. Add 2-3 bagels at a time to the boiling water and let them cook for about 20 seconds each. Remove from the boiling water and set aside. Repeat with the remaining bagels. |
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5
Done
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Bake the BagelsLine a baking sheet with parchment paper. If using the bagel molds, I have found that they are easier to remove before baking. Place each bagel ring on the sheet and bake for 30 minutes or until lightly golden brown on the top. Cool on a wire rack then enjoy. |
