I always have a few packets of active dry yeast in my cabinet for when it’s a broke as a joke week! Today, we make bagels for lunch!
- 1 packer active dry yeast
- 2 tbsp sugar
- 1 1/4 cup warm water
- 3 1/2 cups all purpose flour
- 1 1/2 tsp salt
- Combine yeast, sugar and 1/2 cup of warm water in a large mixing bowl. Let stand to bloom for about 5 minutes.
- After 5 minutes, add flour and the rest of your water and mix until it starts to combine.
- Then turn out the dough onto a floured surface and begin to knead for about 8-10 minutes. You want a firm dough, not sticky. Once it starts to feel smooth as you’re kneading it, you know it’s ready.
- Put dough ball into a large bowl, cover with Saran Wrap and let rise for about an hour.
- After dough has risen, punch it, then let it rest for another 10 minutes.
- While dough is resting again, preheat oven to 425 degrees Fahrenheit and bring a large pot of water to a gentle boil.
- Turn dough out onto a lightly floured surface and cut into 8 equal parts.
- Roll each 1/8th into a ball.
- With your thumb, poke a hole into each ball and lightly stretch out into a bagel shape.
- Boil bagels in your water for about 2 minutes, flipping half way. Don’t overcrowd your pot, you may have to do this in shifts. Boiling your dough is what gives your bagels that chewy bagely texture. Once bagels are boiled for a couple minutes, transfer them to a greased baking sheet.
- Bake for about 20-25 minutes until nice and golden.