Variation 2 (adjusted recipe)…makes 8 bagels
1 ½ cups warm water
2 teaspoons active dry yeast
3 ½ cups bread flour, plus additional for shaping
1 tablespoon
Olive oil, for greasing
Optional seasonings: sea salt, sesame seeds, onion flakes, garlic flakes, poppy seeds
1. Pour warm water into a small bowl, dusting with yeast. Let stand until yeast dissolves and begins to foam (about 5 minutes).
2. In a mixer or large bowl, combine flour, salt and yeast mixture. Knead dough until elastic (about 8 minutes). Move the kneaded dough into a greased large bowl. Cover with a towel and let it sit for 1 hour…until it has doubled in size.
3. Preheat the oven to 425 degrees. Move the dough to a floured surface and divide it into 8 equal pieces. Shape each piece into a ball. Using your thumb, middle, and index fingers, create a hole in the center of each dough ball. Spin the dough around your fingertips until you’ve formed a ring. (Keep in mind that the bagel holes will shrink in the oven. So, consider making them larger than you’d think.).
4. Place the bagels on a floured baking sheet; cover with a damp towel. Let them sit 10 minutes.
5. Meanwhile, fill a wide (4” deep) stainless steel pan with 6 quarts of water. Bring water to a boil.
6. Then, using a slotted spoon and working in batches, lower the bagels into the water allowing them to boil 1 minute per side. Transfer the bagels to a sheet pan (Optional: Brush each bagel with egg wash and sprinkle with your seasoning(s) of choice.)
7. Bake for 10 minutes. Rotate the baking sheets and bake for another 10 minutes. Once the bagels are golden brown, remove from oven and allow to cool . Store in an airtight container.