A couple people have asked about my bagel recipe. Here it is! I don't remember where I got it. I think it was just a random website I found during a google search rather than Cooking Light or Cook's Illustrated, my usual go-to places.
Pretty easy. The hardest part is waiting for the dough to rise!
4 cups bread flour
1 Tbs sugar
1 1/2 tsp salt
1 Tbs vegetable oil
2 tsp yeast
1 1/4 cup warm water
Topping (for Pizza Bagel)
Mozarella or monterrey jack cheese
or anything else your heart desires!
1. Dissolve yeast in water about 5 minutes/until bubbly or frothy. Add the remaining ingredients and mix to form a ball of dough. It's suppose to feel stiff.
2. Knead the dough for 10 minutes, or until smooth. Separate into 8 balls and let rest for 20 minutes.
3. Roll balls into a long snake. This only works for me if I rub the dough between both hands rather than a hand and a floured surface. Wrap the snake-like dough around your hand bringing and pressing the ends together. While the dough is still wrapped around your hands and with the end peices in your palm, roll the peices together (the same as you would roll the dough to make the snake-shape). If this makes absolutely no sense, then try this quick video.
4. Let the dough rest for another 20 minutes. Preheat the oven to 425 and set a large pot of water to boil.
5. Boil each bagel (I did two at a time) in the boiling water, one minute on each side.
6. Place the bagels on a greased baking sheet and top with your toppings of choice.
7. Cook in the oven for 10 minutes.
Then...YUM! Carb alert!