Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Warm water - about 110 degrees

  2. 2 Active dry yeast - (1/4 oz ea)

  3. 4 tablespoons 60ml Granulated sugar - divided

  4. 5 cups 312g / 11oz All-purpose flour - (to 6)

  5. 2 teaspoons 10ml Salt

  6. 2 teaspoons 10ml Vegetable oil

  7. 2 tablespoons 30ml Yellow cornmeal Optional Toppings

  8. 1/2 cup 31g / 1.1oz Lightly-toasted chopped onions - (2 tspns ea)

  9. 2 tablespoons 30ml Poppy seeds - (abt 1/2 tspn ea)

  10. 2 tablespoons 30ml Sesame seeds - (abt 1/2 tspn ea)

  11. 1 tablespoon 15ml Kosher salt - (abt 1/4 tspn ea)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together. Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.) Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour. Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4- to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes. Preheat the oven to 400 degrees. Grease a baking sheet with the remaining teaspoon of oil. In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes. Remove from the oven and let cool on a wire rack. This recipe yields 12 bagels.


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