Finally put my bagel recipe on paper

OVERNIGHT BAGEL RECIPE

Dough ▪ 7 g active dry yeast (1 packet) ▪ 5 teaspoons granulated sugar ▪ 1.75 cups warm water (you may need ± ¼ cup more) ▪ 3 ½ cups bread flour or high gluten flour (will need extra for kneading) ▪ 1 ½ teaspoons salt

Boiling Solution ▪ 2 teaspoons baking soda ▪ 1 teaspoon granulated sugar

Toppings ▪ Optional Toppings: Everything But The Bagel Seasoning, Cinnamon Sugar, Freeze Dried Garlic or Onions

Instructions 1. Combine sugar and yeast, then pour into ½ cup of the warm water. Do not stir initially. Let it sit for five minutes, and then stir gently until it all dissolves in the water

1. Mix the flour and salt in a large mixing bowl or Kitchenaid bowl. Make a well in the middle and pour in the yeast and sugar mixture.

2. If you are using a Kitchenaid: Pour ½ cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Then use the 2nd or 3rd setting for about 5 minutes, stopping to readjust the dough as needed. You want a moist and firm dough after you have mixed it.

3. If not using a Kitchenaid: Pour ½ cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

4. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour (I use a heating pad), until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

5. Divide the dough into 8 pieces. Shape each piece into a round ball, avoid having creases. I like to press down, using a surface as counter pressure to form creaseless balls, with a slight peak on the top.

6. Now, gently press your thumb into the peak of each dough ball to form a ring. Place on a baking sheet covered with parchment paper and repeat the same step with the remaining dough.

7. After shaping the dough rounds and placing them on the cookie sheet, cover with a warm, damp kitchen towel and allow to rest overnight in the fridge.

NEXT MORNING 9. Take the baking sheet out of the fridge, and place in a warm spot for 1-2hrs (again, I like to use a heating pad). Re-damp the towel with fresh, warm water and place over the bagels as they rise again.

1. Bring a large pot of water to a boil, add 1 tsp of sugar and 2 tsp of baking soda. Reduce the heat to a rolling boil, then add bagel gently. Boil for 1-minute on each side. I like to use chopsticks to flip the bagels!

2. Meanwhile, preheat your oven to 400ºF

3. Once all the bagels have boiled, transfer them to a parchment-lined baking sheet. If you want to add toppings to your bagels, do so as you take them out of the water and before you lay them on the baking sheet

4. Bake for 20 - 25 minutes, or until golden brown

5. Cool on a wire rack and enjoy! Store the bagels in an airtight container, though they are best enjoyed fresh

bon appetit