Everything Bagels – makes 8
1 1/4 tsp salt
3 1/2 c. All-Purpose flour
4 1/4 tsp granulated sugar
2 tsp active dry yeast
1 – 1 1/2 c. Warm water (95*-105*F)
—— Add all dry ingredients in the order they’re listed to a mixer attached with a dough hook. On medium low speed, pour in warm water 1/4 cup at a time until dough begins to form a ball. If the dough feels too sticky then dust it with flour as it kneads. Let dough knead about 6-10 minutes or until dough is smooth and not sticky.
**salt can stop yeast from properly activating so avoid direct contact
—— Place ball of dough into a greased bowl and cover with plastic wrap. Place in a warm area or proofing oven until doubled in size.
—— after doubled, punch down the dough and break off 8 pieces. Roll the pieces into a ball, cover with a damp cloth and let rest about 10 minutes. At this time, preheat oven to 400*F and boil a large pot of water over the stove.
—— Poke a hole in the middle of each ball and stretch about 2 inches apart. The hole will shrink up a bit but that’s ok, it’s supposed to happen.
—— in the boiling water, add bagels and boil 1 minute and 30 seconds, flip, then boil another minute and 30 seconds. Don’t over-crowd the pot, the bagels will puff up a bit. As you take bagels out, place them on a pan lined with tin foil sprinkled with cornmeal. Sprinkle as much everything seasoning as you want on top of the boiled bagels and bake about 20-25 minutes or until the bagels are a dark golden brown color. Let cool and enjoy 🙂