include everyday ingredients and are the chewiest, circles of perfection you will ever eat!
INGREDIENTS:
For the sponge/starter:
½ cup bread flour
¼ cup cool water
pinch of instant yeast, about 1/16 teaspoon
For the dough:
1 ¼ cups cool water
1 ¾ teaspoons salt
1 ½ teaspoons instant yeast
4 cups bread flour
For Boiling the Bagels:
5 cups water
1 tablespoon brown sugar
1 tablespoon baking soda
INSTRUCTIONS:
To make the starter, mix all of the ingredient together in a small bowl, cover with plastic wrap, and allow it to sit at room temperature overnight (12 to 24 hours).
To make the dough, add all of the starter, after it's overnight rest, the water, salt, yeast, and half of the bread flour called for. Using the dough hook of your stand mixer, mix these ingredient for 5 minutes.
Continue adding the rest of the bread flour, ¼ cup at a time, until the dough starts to come together. The dough should still stick to the bottom of the bowl but it will pull away from the sides.
Turn the dough onto a lightly floured surface and knead until the dough is lightly tacky. Form into a ball. Let the dough rise in a lightly greased bowl for one hour.
Gently deflate the dough and let it rise for another half hour.
When the dough has risen a second time, remove it from the bowl and cut it into 12 equal pieces. Roll each piece into a round ball. Cover the balls with plastic wrap and allow to rest for 30 minutes.
While the dough is rising, prep the water for boiling. Mix the water and brown sugar in a large pot. The water needs to be at least one inch deep.
Heat the water in the pan over medium heat until it starts to gently boil and the baking soda dissolves. Reduce the heat so that the water stays at a very gentle boil. Preheat the oven to 425 degrees F and line a baking sheet with parchment or a baking mat.
Take one piece of dough and poke your finger through the center. Using your finger gently stretch the hole in the center until it is about a 2 inch circle. Repeat with the remaining dough.
Enjoy!
