SO NOM NOM

Bagels are fun to make. You can do different things with each batch and make a variety pack! Top some with Everything But The Bagel Seasoning, Sesame Seeds, Poppy Seeds, Oats, Cinnamon–anything goes! #SoNomNom4u #ClassicBagels #Vegetarian

Step 1:

4 1/3 cups pizza crust flour

2 teaspoon dry yeast
1 tablespoon sugar
2 teaspoons honey, molasses, or barley malt syrup.
2 teaspoons salt
1 1/3 cups warm water
1 tablespoon olive oil

water bath:

Large pot filled halfway with water

4 TBSP honey, molasses, or barley malt syrup

Mix all ingredients together (except the water bath ingredients). Use a stand alone mixer or hands. Add tiny bits of extra water if needed until consistency is perfectly not wet or dry. Knead 8-10 minutes.

Divide dough into 8 equal portions. Shape into balls. Poke a hole in the middle of each ball and shape into a bagel by pulling the hole larger.

Place all bagels on parchment lined pan and spray with oil spray and cover COMPLETELY overnight in refrigerator. Not tight. Bagels need space to rise

*********NOTE: You can do same day bagels but they aren’t as flavorful. IF YOU DO SAME DAY BAGELS, LET SHAPED BAGELS SIT COVEREDTO RISE FOR 60 MINUTES BEFORE BOILING. Follow instructions below after 60 minutes.

‐—-

THE NEXT DAY:

Preheat oven to 450 F

In. Large pot, add the water and honey until water is golden. Bring to a rolling boil.

Add about 3 bagels at a time. Bagels should float immediately. Boil about 45 seconds, flip and boul another 45 seconds.

Place boiled bagels one at a time on a parchment lined baking sheet. If topping, sprinkle toppings now and leave at least an inch between each bagel. They will rise more in the oven. Bake about 15 minutes on middle rack of oven. Ovens vary So remove when golden. Check often between 12 and 15 minutes

When golden, remove from oven and place on a cooling rack.

You may slice them and serve them or store them when completely cool.

Bagels can be stored in a plastic bag at room temperature, or in the refrigerator or freezer.