BAGEL
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2 tsp of active dry yeast
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1 and 1/2 tbsp of granulated sugar
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1 - 1 and 1/2 cup of warm water
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3 and 1/2 cups of bread flour (plus extra for kneading)
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1/2 tsp of salt
PROCESS
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2 tbsp of neutral oil (vegetable, sunflower)(separated)
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2 tbsp of honey
ON TOP
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1 egg (beaten)
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salt (flaky or sea salt)
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sesame seeds (optional)
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OR cinnamon sugar (optional)
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OR frozen blueberries (optional)
Serves: 8-12 bagels
Prep Time: 1h 45min
Cook Time: 45-50min
VEGETARIAN
In a small bowl add a 1/2 cup of warm water with the active dry yeast and the sugar. Use the freshest yeast possible. Wait for 5 minutes to allow to sit, before stirring to dissolve.
In a large bowl measure out the flour and salt and mix well together. Making a well in the centre, add the yeast mixture and 1 cup of warm water and begin mixing into a shaggy dough. Add more water if needed.
The dough should be firm and lightly tacky. Begin kneading into a smooth dough for 10 minutes. It is highly recommended that you set a timer to ensure correct kneading time.
Knead by pulling the edge of the dough into the centre of it and pushing that forward to roll it against the surface, then rotate very slightly before repeating again and again. Note it is a decent arm workout. By the end the dough should be smooth and should bounce back slowly when poked.
Add a tbsp of neutral oil into a bowl and coat the dough. Coat both sides, before covering with a damp towel and leaving to rest in a warm place for an hour to double in size. After an hour, return to it and punch it down. Allow to rise again covered in a warm place for another 10 minutes before portioning into 8-12 bagels.
Roll each dough ball using a cupped hand against the surface of the table for a minute to achieve a perfect ball shape. Then using your thumb, poke a hole through it. Repeat until all bagels are made.
Grease a large baking sheet or two with more neutral oil so the bagels do not stick. Place the bagels evenly space on the sheet, cover with a very damp towel and allow to rise again for another 10 minutes in a warm place.
Preheat the oven to 425°F. Bring a large pot of water with 2 tbsp of honey to a boil. When the bagels are proofed and puffy, boil each for 2 minutes, 1 minute per side. Before removing to the same baking sheet, or a new freshly greased one. Add desired toppings, egg wash and salt. Repeat until all bagels are boiled and dressed.
Bake for 16-18 if you did a batch of 12 and 18-20 minutes if you did a batch of 8 bagels, or until they are dark golden brown and crunchy.
Serve right away or save in an air tight container in room temperature for up to 5 days. Check for mold on the 5th day, as they are room temperature sensitive.
