Instructions

[Breadmaker: use ‘dough’ setting to mix, knead and first rise. then proceed with Step 2]

Step 1:
In a large bowl, mix dry ingredients, including yeast
Combine liquid ingredients and mix into dry ingredients
Remove from bowl to floured surface and knead until smooth & elastic – about 8-10 minutes. [Add flour or water if necessary by 1 T at a time]
Form a ball and place in lightly oiled bowl. **
Cover loosely with towel or plastic.
Place in warm room-temperature spot until doubled – about 1 hour.

**Option: at this point you can also cover the bowl with plastic wrap and refrigerate overnight to rise. Return to room temperature before proceeding with Step 2**

Step 2:
Remove dough to very lightly floured surface.
Punch down and divide into 8 balls. Let rest 5 minutes.
Shape each ball into a bagel shape using one of the methods here:
[Method 1. slightly flatten each ball and poke hole in the center. Even out with your hands to a good bagel shape.  This is my preferred method.]
[Method 2. form each ball into a long cigar shape and join the ends. Make sure you have a seamless join or it will come apart later. This takes longer than method one and shape is less reliable.]
Let shaped bagels rest while you prepare water for boiling & heat oven for baking.**

**Note: if you want soft, sandwich style bagels, skip Step 3 and go to Step 4, allowing dough to rise on baking sheet until doubled before baking.**

Step 3:
Fill a large pot with water and bring to boil. Add 1-2 T sugar [this gives the glossy sheen, it does not add sweetness]
Have a baking rack ready to drain the bagels when they are taken out of the water.
Place bagels in small batches (3-4)  into the boiling water. They should sink to the bottom initially. Flip when they rise to the surface. [You might have to loosen them if they don’t rise after a minute]
Boil 2-3 minutes total. Remove with slotted spatula or spoon to baking rack.

Step 4:
Pre-heat oven to 400F.
Line large baking sheet with parchment paper or foil. Sprinkle with cornmeal to prevent sticking.
Place bagels 2 inches apart on baking sheet.
Mix 2 T milk or water and 1/4 t sugar and brush on bagels. [Sprinkle with any toppings or seasonings at this point.]
Bake 20-30 minutes, until deep golden brown.
Remove, cool and enjoy!

Topping and Flavor Options:

For sesame seed or poppy seed bagels – sprinkle with untoasted sesame seeds or poppy seeds.
For ‘everything’ bagels – sprinkle with onion, garlic & herb seasoning mix and sea salt
For cheese bagels – add 1/2 cup grated cheese to dough and sprinkle top with grated cheese

For cinnamon bagels –
Increase sugar to 1/4 cup (4 T)
Add 1/3 cup dried fruits (raisins, apples, cranberries etc.)
Add 1 T cinnamon/nutmeg combination