Homemade Bagels

*Note that these took some time and were quite tedious, but YUMMY*

Yield: 15 bagels, 1 cookie sheet
Oen: 450 degrees, 12 minutes



Water, warmed: 2.5 cups
Oil: 2 tsp
Sugar: 1/3 cup
Yeast, Active Dry: 4 tsp

1. Combine the above in a 4-5qt mixer bowl with dough hooks.
2. Use wire whisk to dissolve yeast
3. Let sit until foamy; 5-10 minutes

Flour, all purpose: 7.5 cups
Salt: 2.5 tsp

4. Combine and add
5. Mix until combined. (Dough will be very stiff)
6. Increase to medium speed and mix for 7-8 minutes or until gluten is developed (a small piece of dough can be stretched paper-thin without tearing)



7. Cover dough and let rest fro 10 minutes.
8. Roll into 16" log. Cut into 15, 1" slices.



9. Roll each piece into a smooth ball.
10. Cover and let balls rest for 5 minutes.
11. Shape into rings by poking finger in center of each ball. Then work in a circle to widen the hole to 1.5-2" wide.



12. Place on cornmeal-dusted cookie sheet, 5 rows of 3.
13. Cover tightly and chill overnight.

NEXT DAY
14. Remove dough from refrigerator and let sit for 20 minutes.



15. Boil for 30 seconds. Remove to wire rack. (I found it better if you boil for about 15 sec on one side and make sure it flips to get the other side)





16. Place on greased cookie sheet.
17. Bake at 450 for 12 minutes or until browned. (Mine did not really brown on top.. but I felt them and could tell they were done)



ENJOY!






Variations:

HONEY WHOLE WHEAT: Substitute honey for sugar. Substitute whole wheat flour for half of the all-purpose flour.
CINNAMON RAISIN: Add along witht eh flour: 1 and 3/4 tsp cinnamon and 1 cup raisins.