Bagels

Ingredients

• • 1 2/3 cups water 

  • 1 tablespoon instant yeast

  • 3 tablespoons white sugar 

  • 4 1/2 cups bread flour 

  • 1 1/2 teaspoon salt

  • 2 tablespoons vegetable oil 

  • 4 quarts water 

Toppings:

• • 2 tablespoons poppy seeds (optional)

  • 2 tablespoons sesame seeds (optional)

  • 1 tablespoon coarse salt (optional) 

Directions:

• • Heat 1 2/3 cup water to 110 degree F combine yeast, sugar and let sit for 10 minutes.

  • In stand mixer mixing bowl put in flour, 1 teaspoon salt, vegetable oil. Mix on low speed using the dough hook until just combined.  Then seperate into two parts.

  • Mix each part separately on medium speed to well developed. about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."

  • Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.

  • Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 8 pieces (or more, for smaller bagels). Make an Ok finger gesture and stuff dough into hole to make a round ball.  Take ball and stretch to a ring.

  • Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. 

  • Bring 4 quarts water to a boil in a large pot. Boil the bagels, two at a time about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.

  • Sprinkle with coarse salt or poppy seeds, if desired.

  • Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.