1
1¼ cup
water (~ 115°F)
1¼ tbsp
sugar (granulated)
1¼ tsp
yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.
2
500 g
flour (all purpose)
¼ cup
water (~ 115°F)
1½ tsp
salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.
3
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.
4
Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).
5
Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.
6
2
egg
~
coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.
7
Bake until golden brown and the toppings just start to singe. Cool on a drying rack.