1 1/2 tsp Sugar, divided
1 tsps Active dry yeast
1/2 Cup + 2 to 4 Tbsp Warm water, divided3/4 tsp Salt
2 Cups Bread flour (9.6 oz Gold Medal Better Than Bread Flour)
3/4 tsp Salt
1/2 Tbsp Vegetable oil
Combine 1/4 Cup of warm water (105°-110°F), 1/2 tsp sugar, and the yeast in a liquid measuring cup. Allow the mixture to sit for several minutes until the surface begins to foam. (Some would say that this step isn’t necessary if you’re using instant yeast, but I find that it can’t hurt and only takes a few extra seconds. I’d rather do this than get to the end and realize my yeast was bad when the dough doesn’t rise.)
While waiting for the yeast to proof, combine the flour, remaining sugar, salt, and vegetable oil. Add the yeast mixture, plus 1/4 Cup and two tablespoons of the warm water. The dough should feel stiff, but add the extra 2 tablespoons of water if the dough is really stiff or you can’t get all the dry flour incorporated.
Turn the dough down onto a lightly floured surface and knead for about ten minutes or until the dough is uniform and smooth.
Cut the dough into 4 equal sized balls, and let rest for 10-20 minutes. Yeast dough is happiest between 70 and 80 degrees. If your kitchen is too cool, turn on the oven for just 1-2 minutes and then let the dough rise in there. Do not forget to turn the oven back off before proofing your dough.
Preheat your oven to 425°F.
Take each dough ball and use two hands to roll it into a snake slightly longer than the width of both hands. When the snake is the proper length, wrap it around your dominant hand so the overlapping ends are together at your palm near the base of your fingers. Use your palm to squish the overlapping ends together. Once the dough is fused, slip it off of your hand and you should have a perfectly circular ring of dough. Try not to get discouraged if they aren’t shaped quite perfectly. It takes a bit of practice.
Let your bagels rest on the counter for about 20 minutes. Meanwhile, bring a pot of water to boil and grease a large baking tray lightly with vegetable oil.
After 20 minutes, your bagels should start to look puffy. Add as many as you can to your boiling water without crowding. Boil you bagels for about a minute on each side. Remove them from the water, allowing them to dry briefly, and place them on your oiled baking tray. Repeat until all the bagels are boiled.
Place the tray in the oven. Bake the bagels for 20 minutes, turning them over halfway through the cooking time.
Let them cool for at least 20 minutes before serving.
To create flavored bagels like sesame seed or onion, spread the seed or slice on a small dry plate. Place the boiled, dried bagels face down onto the plate to coat and then place them seed side up on the baking tray. Bake and flip as described above.
Adapted slightly from Homemade Bagel Recipe by John D Lee.