NY Style Bagels

Ingredients:

• 2 teaspoons of active dry yeast

• 4 1/2 teaspoons of sugar. (I used raw, organic sugar but you can use whatever you prefer)

• 1 1/4 cups of warm water-- Separate 1/2 cup (this is a starting point depending on where you live and the weather. You may need up to a 1/4 cup more)

• 3 1/2 cups of bread flour--(you may need more during the kneading process)

• 1 1/2 teaspoons of salt

• Baking soda (for water boil)

• 1 egg for egg wash

• Toppings-whichever ones you prefer (some of my favorites: everything bagel, salt, cheddar jalapeno, onion, poppy seed, sesame seed. You can get more creative and work flavor into the dough as well, such as cinnamon sugar)

Instructions:

1. Add the sugar and yeast into the separated 1/2 cup of the warm water. Do not mix. Let sit for five minutes and once active, stir mixture together to dissolve.

2. Mix together the flour and salt in a large bowl. Add sugar/yeast mixture to the middle.

3. Mix and stir in 1/3 of the remaining water and then add a little at a time if needed. (You are looking for a moist, firm dough once mixed)

4. On a floured countertop, knead the dough for approximately 10 minutes until it becomes smooth. You can work in some extra flour if needed to achieve a stiffer dough.

5. Lightly oil a large bowl (I use extra virgin olive oil, but you can use any oil of your choice). Place dough in bowl, flip so it's coated on both sides, and then cover with a warm damp dish towel. Let rise in a warm spot from 1 hour, until dough has doubled in size. Punch down dough and then let rest for another 10 minutes.

6. Evenly divided dough into 8 pieces for average size bagels. Shape each piece into a ball and press gently on the counter or whichever work surface you are using. (I use parchment paper at this time, but it is not necessary.)

7. Gently press your finger into the center of the flattened dough ball and work in a circular motion while you stretch outward to make a bagel shape. (You want the hole to be approximately 1/3 the diameter but this is just a suggestion). Once shaped place on a lightly oiled cookie sheet. Repeat this step for all of your dough balls.

8. Once all of your bagels are formed, cover with a damp cloth and allow 10 minutes to rise. At this point, preheat your oven to 425 degrees F.

9. Bring a large pot water to a boil then reduce heat. Add baking soda (I don't measure. depending on the size of your pot and amount of water it varies. What you are looking for is for the water to be cloudy. maybe a teaspoon or up to a tablespoon even).

10. Gently place the bagels, (as many as you are comfortable with) into the water and allow to soak for 1 to 2 minutes on each side. I use a slotted wooden spoon to flip as well as remove. If you prefer your bagels to have a harder outside with a chewier inside, be sure to cook for 2 minutes on each side.

11. Once both sides have been boiled, place back on a greased-lined baking sheet. Brush each bagel top with egg wash and add any toppings you prefer.

12. After all of your bagels are placed on your baking tray, transfer into the preheated oven and bake for 20-25 minutes. You are looking for a golden-brown coloring on both sides.

13. Cool on a wired rack.

I personally enjoy them best when they are still warm.