There's nothing quite like a fresh-out-of-the-oven bagel, toasted and chewy and covered in some delicious shmear. Homemade bagels, however, are generally considered out of the realm of us standard home cooks. We think it has something to do with the hole in the middle...
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But not any longer! This simple recipe will have you pulling your own bagels out of the oven in no time. And trust us: you will totally give the bagel joint down the corner a run for its money.
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Homemade Bagels
Makes 12 bagels
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2 cups warm water (110 degrees F/45 degrees C)
1/2 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 tablespoon vegetable oil
7 cups ead flour
1 tablespoon salt
1 tablespoon white sugar
3 tablespoons poppy seeds (optional)
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In large bowl, sprinkle the yeast over warm water; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and pulls away from the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. The dough will be stiff, but work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
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Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
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Punch the dough down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2-inch and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
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While bagels are proofing, fill a 4-quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and ing to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
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Bake in a preheated 400-degree F oven until golden, about 20 minutes. Turn bagels over and bake until the other side is golden.
