Homemade Bagels

Crispy, chewy, delicious home baked bagels.

Ingredients:

• 1 1/2 cups lukewarm water
• 1 packet (1/4 ounce) active dry yeast
• 4 tablespoons sugar
• 2 1/2 teaspoons salt
• 3 1/2 to 3 3/4 cups flour
• 1 egg white
• 1 1/2 teaspoons water
• Sesame seeds, poppy seeds, or dehydrated onion (all optional)

Method:

In a small bowl combine 1/4 cup of water and yeast. Stir with fork, and let stand for 5 minutes until yeast dissolves. In a large mixing bowl combine the remaining 1 1/4 cups of water and dissolved yeast. Add 3 tablespoons of the sugar and all of the salt, blending well. To this mixture stir in 2 cups flour making sure it is well incorporated. Add remaining flour a little at a time to form an easily kneadable dough.

Turn dough out onto a floured surface and with floured hands knead for approximately 10 minutes. If dough begins sticking sprinkle with a small amount of flour. The dough is fully kneaded when it feels firm but supple and holds the imprint of your hand.

Transfer the dough to a lightly greased bowl, turning it a few times to coat the entire surface. Cover the bowl tightly with plastic wrap and place it in a warm spot for about 1 hour allowing the dough to rise.

Turn dough out onto a floured surface and punch it down. Knead again for about a minute before dividing in half three times to form 8 equal pieces. Roll the 8 pieces into balls, placing them on a floured surface. Dust tops lightly with flour and let them rest for 2 to 3 minutes before flattening them slightly with your fingers.

In the meantime fill a large pot to about 2/3 full with water. Add the remaining sugar and bring to a boil.

To create the bagel holes, dip your thumb in flour and press down hard in the centre of each bagel. Stretch the dough slightly to enlarge the hole to about 1 inch in diameter.

Preheat oven to 400° and prepare a large greased baking sheet. When the water has come to a full boil, gently drop in 2 bagels and boil for 30 seconds on one side and then with a slotted spoon turn and boil for another 30 seconds. Transfer the bagels to a clean towel to drain. Repeat with remaining bagels.

Transfer bagels to baking sheet making sure to leave plenty of space between them. Prepare the egg wash glaze by whisking egg whites and water in a small bowl until frothy. Brush the surface of the bagels with the glaze. At this point you can sprinkle on sesame seeds, poppy seeds, or dehydrated onions if desired before baking the bagels on the centre oven rack for about 25 minutes or until they are deep golden brown. Remove from oven and let cool on a wire rack before serving.