The BEST bagels ever.
Yield - 8 bagels
Prep Time - 25 minutes
Cook Time - 20 minutes
Resting Time - 1 hour 15 minutes
Total Time - 2 hours
Ingredients
2 ¼ teaspoons active dry yeast (1 packet)
1 Tablespoon granulated sugar
1 ¼ cups warm water, about 105 to 110° F
3 ½ cups (437 g) bread flour, plus extra for kneading
1 ½ teaspoons kosher salt
Additional toppings (see notes)
Instructions
Fill a measuring cup with 1/2 cup (118 mL) warm water. Add sugar and yeast—do not stir. Let mixture sit for 5 minutes (it should get slightly foamy/bubbly). Give the mixture a gentle stir.
In a large bowl, whisk together bread flour and salt. Pour in the yeast mixture, followed by an additional 1/3 cup (78 mL) of warm water. Use a silicone spatula or wooden spoon to mix the ingredients. The dough should form a shaggy ball. At this point, I use my hands to press the pieces together. If the dough is still very floury, add more warm water, 1 tablespoon at a time, until the dough comes together. In dryer climates, you may need up to an additional 1/4 cup warm water. Aim for a moist, but firm ball of dough.
Transfer dough ball to a floured surface. Knead the dough for 10 minutes using the heels of your hands. Work in the flour that is on the surface so the dough becomes stiff.
Lightly grease a large bowl with oil and place the ball of dough inside. Turn it a couple times so it gets lightly coated with oil. Cover the bowl with plastic wrap. Allow dough to rise for 1 hour or until doubled in size.
Transfer risen dough to a floured surface. Use a bench scraper or knife to cut the dough into 8 equal sized pieces. Shape each piece of dough into a small ball. Press down slightly, then cup the dough with your hands while turning the dough to form a uniform ball.
Use your middle fingers and thumbs to poke a hole in the center of the dough ball. Start turning the ring and making the hole in the middle wider until the hole is about 1-inch to 1 1/2 inches in diameter. Place on a parchment-lined baking sheet. Repeat with remaining dough balls.
Once done shaping the bagels, cover the baking sheet with a damp kitchen towel. Let bagels rest for 10 minutes. Meanwhile, bring a large pot of water to a boil and preheat the oven to 425°F.
Bring a pot of water to a rolling boil. Sprinkle in some salt if desired. Drop bagels into the pot (depending on the size of your pot, you can fit 2 to 4 bagels without them touching). Boil bagels for 2 minutes per side for a chewy texture. Use a slotted spoon or spatula to transfer bagels back to baking sheet and immediately sprinkle seasoning on top if desired (see notes). Repeat with remaining bagels.
Bake bagels at 425°F for 20 to 25 minutes or until golden in color. Cool on a wire rack and enjoy!
