Prep Time: 1 hour, 40 minutes
Cook Time: 20 minutes
Total Time: 2 hours
Ingredients:
- 1 packet of active dry yeast
- 1 ½ tbsp of granulated sugar
- 1 ¼ cups of warm water divided
- 3 ½ cups of unbleached bread flour (plus extra for kneading))
- 1 ½ tsp salt
Preparation:
Add yeast and sugar to 1/2 cup of warm water. Leave 5 minutes, then stir until dissolved.
Mix the flour and salt in a large bowl. Make a well in the middle and add yeast and sugar mixture.
Pour about half of the remaining warm water into the well and stir with a palette knife, adding remaining warm water as needed, and mix. You may need a bit more or slightly less to make your dough ball stiff and moist.
Knead dough on a floured countertop for 10 minutes until it is smooth and elastic.
Place dough in a large bowl dusted with flour. Cover the bowl with a damp kitchen cloth.
Allow dough to rise in a warm place for 1 hour, until doubled in size. Punch the dough down, return to bowl, and let it rest for another 15 minutes.Divide the dough into 8 pieces. Shape each piece into a ball, then flatten the top very slightly into rounds.
Press a floured thumb through the center of each dough ball to form a ring. Then place on a baking sheet lined with parchment.
Cover the baking sheet with a length of damp kitchen towel and allow to rest for 10 minutes.
Preheat oven to 425 degrees.
While oven is heating, bring a large pot of water to a boil and add a tablespoon of baking soda. Reduce heat to medium.
Using a slotted spoon, carefully place the bagels one at a time (or two if space) into the water. After one minute, turn them over and boil for one more minute. Remove from hot water and place on lined baking sheet.
Bake for 15-18 minutes, until golden brown.
Cool on a wire rack.
Per Bagel: Calories 224, Calories from Fat 9, Total Fat 1g (sat 0.1g), cholesterol 0mg, Sodium 296mg, Carbohydrate 46.2g, Fiber 1.6g, Protein 7.6g
