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Instructions |
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Use an electric mixer with dough hook. Add all dry ingredients to the bowl and mix 20 seconds on speed 1 to incorporate.
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Add hot water (not boiling)to the dough and increase speed to level 2. Additional water may need to be added (do not exceed 3/4 c. or the dough will not rise). Mix for 3 minutes.
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Cover the bowl with plastic wrap and let stand for 1 hour. At the end of the hour, roll out the dough in a long tube and wrap each bagel roll around your hand (which creates the hole in the middle) and pinch off the excess dough when it meets the first end. (YouTube videos are out there for this process if you need a visual)Place the bagels on a pan (parchment paper or a baking mat is recommended) and place the pan of bagels in the refrigerator overnight.
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Bring a large pot of water to boil in the morning, and heat oven to 440 degrees. Drop 3-4 bagels in the boiling water for 30-60 seconds then place upside down onto a large pan with parchment or baking mat. If you want sesame or poppy bagels, sprinkle on now. Bake for 4 minutes upside down, then carefully flip the bagels rightside up and bake until done. (12-16 minutes)Cut open and spread with your favorite cream cheese.
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Serving
Suggestions |
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Serve with cream cheese, jam or peanut butter
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Originally Submitted
1/24/2012
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