Bagel

Bagel (yields 8 bagels)

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‍2 teaspoons active dry yeast

4 1/2 teaspoons sugar

1 1/4 cups warm water

3 1/2 cups bread flour or all-purpose flour

1 1/2 teaspoon salt

1. Add the warm water, sugar, and yeast to a small bowl. Let it foam for about 5 minutes.

2. In another bowl mix the flour and salt. Make a well in the middle and pour in the yeast mixture.

3. Mix and stir. If the mixture seems dry add a couple of tablespoons of water at a time until it becomes a firm dough.

4. On a countertop knead the dough for about 10 min until smooth and elastic.

5. Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl with a damp towel or plastic wrap and let it rise for 1 hr or until doubled in size. (at this point you can slow-proof it overnight in the fridge and take out the next morning for 30 minutes and continue to the next step)

6. Divide the dough into 8 pieces. Roll a piece into a ball and gently press a finger in the center of the dough to form a ring. Stretch the ring. Repeat with the remaining dough.

7. Place the dough rings on a sheet pan and cover with a damp towel for about 10 min.

8. Preheat the oven to 425 F.

9. Bring a large pot with 1 gallon of water to a boil and add 2 teaspoons of baking soda and 1/4 cup of sugar.

10. Using a slotted spoon, place bagels in boiling water. Boil for 1 minute on each side.

11. Place on a baking sheet sprinkled with cornmeal

12. Brush lightly with egg white and sprinkle with toppings of your choice.

13. Bake for about 15-20 minutes or until golden brown.

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Cool and enjoy!!

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