Best Ever Bagels... Who would have that you could make your bakery bagels at home!! Plump and flavorful.... right in your own kitchen. They freeze very well ( I actually recommend freezing them) and are great toasted as well as plain. Eat it anyway you like it...they are delicious either way.
I have done this recipe over and over....they always come out great! I like making my own bagels since you know exactly what goes in them. I love the fact that you can make a whole variety of them by varying the toppings. You can also implement some of the topping ingredients right into the dough as you shape them for the last rise. I love to knead in the dough some grated Swiss cheese or any kind of cheese I have on hand. Hope you enjoy...
Tips for toppings: Dried onion flakes, sesame seeds, poppy seeds, sunflower seeds, grated Parmesan, Swiss, cheddar cheese, diced pickled jalapenos, even dried dill...maybe even sun dried tomatoes and basil...you get the idea:) Have fun and enjoy!
Dough Ingredients:
- 6 2/3 -7 cups white bread flour (I like to use King Arthur)
- 1 TBS table salt
- 1 TBS instant yeast
- 2 TBS sugar
- 1 TBS oil
- 2 1/4 cups warm water(110˚-115˚)
Glaze:
- 1 beaten egg + toppings
Directions:
1. Combine flour, salt and yeast in a mixer bowl( I use my Kitchenaid stand mixer here to do the heavy work of kneading).
1. Combine flour, salt and yeast in a mixer bowl( I use my Kitchenaid stand mixer here to do the heavy work of kneading).
2. Add sugar and oil to the water and pour over the dry ingredients.
3. Knead well for about 7-8 minutes using the kneading attachment on your mixer. You should use the med/low speed(2/3 on the Kitchenaid mixer). The dough should barely cling only to the bottom of the mixer bowl and definitely not the sides.
4. Form into a ball and put into an oiled bowl turning once to coat dough.
5. Cover with plastic and let rise 1 to 1 1/2 hours... or until at least doubled. In the winter, I usually preheat my oven for a minute(or so) until it is nice and cozy..not hot. Turn off the oven and let the dough rise in the oven free from drafts. In the summer I usually don't warm up the oven for proofing.
6. Take a lemon size chunk of dough and form into a ball. Do not punch dough down and deflate. I noticed that it won't rise as much if you do this. 7. Poke hole in the middle and stretch out a bit (in the form of a bagel). Make sure the hole is at least the size of a 25 cent coin piece ...this way you can still see the hole after it has risen. Make about 15 pieces. 
8. Let rise 20-25 minutes in a warm environment. The bagels will not rise if it is too cold of an environment. You should see that they have puffed up a bit. You don't want them to over-rise either, as they will absorb too much water when boiled.
8. Let rise 20-25 minutes in a warm environment. The bagels will not rise if it is too cold of an environment. You should see that they have puffed up a bit. You don't want them to over-rise either, as they will absorb too much water when boiled. 9. In a large pot, boil about 6-8 cups of water and add 5 tsp baking soda along with 2 TBS sugar.
10. Bring water to a boil.
10. Bring water to a boil.
11. Reduce heat to low and boil 2- 3 bagels at a time for about a minute on the top side of the bagel . I usually do not turn the bagel to boil on the underside as I noticed that it can get too soggy. 
12. Lift each bagel with a slotted spatula and drain all the water.
12. Lift each bagel with a slotted spatula and drain all the water. 13. Place on an oiled cookie sheet (bottom side down) or on a parchment lined cookie sheet. ( I prefer the parchment as it makes the cleaning easier)
14. Brush the bagels with a beaten egg and sprinkle your favorite toppings.
15. Preheat oven to 375 deg F, place in middle rack, and bake for about 20 minutes or until nicely browned. 
