Easy to do, delicious homemade bagels.
1 packet (7g) Quick Rise Yeast
4 cups all purpose flour
1 1/2 teaspoons salt
1 Tablespoon brown sugar
1 1/2 cups warm water
Boiling Water Recipe
2 quarts water
2 Tablespoons brown sugar
1 Tablespoon granulated sugar
Grease a large mixing bowl with 1 tablespoon grapeseed or canola oil.
Line a cookie sheet with parchment paper. Dust lightly with the cornmeal and set aside.
In the bowl of a stand mixer fitted with a dough hook, place the flour, yeast, salt and brown sugar and mix on low speed to combine the ingredients.
Add the warm water to the bowl and mix on low for about 10 minutes.
Take the dough from the mixing bowl and roughly knead into a ball shape.
Place the ball into greased bowl and cover with plastic wrap.
Leave the dough to sit in a warm place for 1 hour.
Remove the risen dough from the bowl and gently punch it down to get rid of most of the air.
Divide the dough into 8 even sized pieces. Roll each piece into a ball and place the balls on the cookie tray.
Cover with a clean towel and let sit for another 20-25 minutes.
Preheat the oven to 425 degrees F.
Bring the 2 quarts of water to a boil.
Remove the towel from the bagels.
Poke a hole in each dough ball with your thumb, work the dough to keep it nice and round with an even size hole in the middle and place the bagel back onto the baking tray.
When all the bagels are formed and the water is boiling, place 3-4 bagels into the water at a time and boil for 2 minutes.
Turn each bagel over and boil for another 1 minute.
Scoop the bagels out and place them back on the cookie tray, right side up.
Place the tray into the oven on the middle rack and bake for 25 minutes and each bagel is a golden brown color.