Bagels

Ingredients

Makes eight bagels.

• 900g flour, bread
• 12g instant dry yeast
• 12g salt
• 40g sugar
• 600mL warm water
  • Amount varies by environmental factors

Toppings

• Sliced jalapenos and cheese
• Minced garlic
• Minced onions
• Poppy seeds
• Everything seasoning

Boiling pot

• Enough water for at least 2" deep
• 10g salt

Directions

You can use a stand mixer with a dough hook to mix and knead the dough

1. Add flour to bowl
2. Add the yeast, salt, and sugar on top of flour, separate around perimeter of bowl
3. Gradually add water and mix until it looks like bread dough
   • Not wet, not dry
   • Shaggy
4. Move it to a floured surface and knead it for a while.
   • Soft
   • Pliable
5. Lightly grease a large bowl, place the kneaded dough inside. Cover and let rise until doubled, about an hour. I create a proofing oven by placing a pot of boiling water in my oven beside the dough bowl. As the water evaporates, it warms and humidifies the air.
6. Separate dough into eight pieces. Roll each piece into a log, wrap log around hand, roll seam to join.
7. Place on a baking sheet and let rest for 30 minutes
8. Meanwhile, heat a large pot of water with salt to almost boiling
9. Preheat oven to 220°C (425°F)
10. Using a wire spoon, place each bagel in the hot water. Cook each side for 1 minute. Remove and place onto a wire rack
11. Transfer bagels to baking sheet, top with toppings if desired.
12. Bake for 20 minutes or until golden brown. If it smells burnt, it has been too long.

Bagel dogs

• When forming bagels, shape into a long and skinny log then wrap around a hot dog or sausage
• Continue from step 7
• Use pre-cooked sausage to avoid a health hazard. Baking time is similar to normal bagels.

Rainbow spiral bagels

• Mixing dough, separate into six portions
• Knead in food dye of various colors. Less kneading leads to marbling of the color.
• Place in bowl and let rise as described in step 5
• Roll each portion into a flat rectangle
• Layer the portions on top of each other, using water to join if needed.
• Dough stack should be ~1in tall, roll thinner if needed
• Slice a length of dough (¹/₈ of the width), twist into a log, wrap log around hand, roll seam to join.
• Continue from step 7