Bagels!

bagels

Ingredients

• 4 1/4 cups all-purpose flour (I wound up using less than entire amount)
• 2 (.25 ounce) packages active dry yeast (4.5 t of yeast)
• 1 1/2 cups warm water (110 degrees F/45 degrees C) (I went slightly higher since it was mixed with the flour)
• 3 tablespoons white sugar
• 1 tablespoon salt (kosher)
• 1 tablespoon white sugar - to add to boiling water

Directions

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes. (I wound up incorporating more flour while kneading, but still not entire amount called for in recipe)
3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes. (I made 8 bagels instead - they were a good size. I let them rise in the oven (unheated) for an hour instead of the 20 minutes)
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water (3 at a time MAX!), and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet (I used parchment paper instead of grease), and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes (here is where I went wrong - I set the oven for 350 instead. They were okay - on par with a Lenders bagel from the freezer case. Baked them for 35 minutes even though I had gone through the broiling step which was supposed to reduce cook time.) Remove from oven, eat hot or cold.
6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet (I used parchment paper) prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.