Cooking Instructions
- 1
In the warm water, pour in the sugar and yeast. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
- 2
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
- 3
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible. Form a firm and stiff dough.
- 4
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- 5
Divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself.
- 6
Press your finger into the center of each dough ball to form a ring.
- 7
After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Preheat your oven to 425ºF
- 8
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Let them sit there for 1 minute and thirty seconds, and then flip them over to boil for another minute and thirty seconds.
- 9
Once all the bagels have boiled transfer them to an oiled baking sheet and add toppings
- 10
Bake for 20-25 minutes, until golden brown
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