- 2 teaspoons active dry yeast
- 4 1/2 teaspoons sugar
- 1 1/4 cup water
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons salt
In the warm water, pour in the sugar and yeast. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible. Form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself.
Press your finger into the center of each dough ball to form a ring.
After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Preheat your oven to 425ºF
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Let them sit there for 1 minute and thirty seconds, and then flip them over to boil for another minute and thirty seconds.
Once all the bagels have boiled transfer them to an oiled baking sheet and add toppings
Bake for 20-25 minutes, until golden brown
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