Bagels

So much easier than you may think to make. Plus who doesn’t want to wake up to fresh bagels in the morning. Hello breakfast sandwiches! They are so much better than store bought and you can customize however you want!

Ingredients

• 1 tbsp. active yeast
• 4 cups bread flour
• 2 tsp. kosher salt
• 1 tbsp. brown sugar
• 1 1/3 cup warm water
• Toppings: everything, garlic powder, flaky sea salt, poppyseeds, sesame seeds, cinnamon sugar

Water bath

• 2 quarts water
• 2 tbsp. brown sugar
• 1 tbsp. granulated sugar

Directions

In a large stand mixer with a dough hook attachment combine yeast, bread flour, salt, brown sugar and warm water. Mix all together and knead the dough for about 10 minutes to activate the gluten in the dough. If kneading by hand knead for 15 minutes. The dough will be very elastic and a smooth ball.

Place back into greased bowl and cover with a towel and let sit to rise for about 1 1/2-2 hours. Until it’s doubled in size.

Once doubled, punch it down and cut into 8 pieces. Working with one at a time roll into smooth dough balls. Place on a rimmed baking sheet lined with greased parchment paper. Cover again and let rise for another 30 minutes.

In the meantime add the water and sugars together for the water bath in a shallow medium size pot. Bring to a simmer, and preheat the oven to 425 degrees.

Once the bagels are ready, use your index finger to poke a hole through the center of the dough stretching it slightly. The hole should be no more than 1 1/2-2 inch diameter. Place back on baking pan.

Working in batches add the bagels to the water bath about 2-3 at a time. Let soak for about 2 minutes on one side then flip over and let cook for another minute. Finish with the rest of bagels

Place back onto baking pan and sprinkle toppings onto the bagels. Place in the oven and bake for 20-25 minutes until deep golden. Remove and let cool completely before slicing into them. Enjoy!