Homemade Bagels

Instructions

1. Activate yeast: In stand mixer bowl, combine warm water, 1 tbsp sugar, and yeast. Let sit 5 minutes until foamy. If mixture doesn’t bubble, start over with fresh yeast.
2. Make dough: Add flour and salt to yeast mixture. Mix with dough hook on medium-low for 8 minutes until smooth and elastic. Dough should be stiff but not dry. Tip: If kneading by hand, turn dough onto floured surface and knead 10 minutes.
3. First rise: Form dough into ball. Place in oiled bowl, cover with towel. Let rise in warm spot 1 hour or until doubled. Tip: Test by poking dough – indentation should remain.
4. Shape bagels: Punch down dough. Divide into 8 equal pieces (use kitchen scale for accuracy). Roll each into 8″ rope, wrap around hand to form ring, and pinch ends tightly. Place on parchment-lined sheet.
5. Second rise: Cover shaped bagels with towel. Rest 30 minutes. Preheat oven to 425°F during last 10 minutes.
6. Boil water: Bring 4 quarts water, baking soda, and 1/4 cup sugar to rolling boil in large pot. Reduce to gentle simmer.
7. Boil bagels: Using slotted spoon, lower 2-3 bagels into water. Boil 1 minute per side (2 minutes total). Remove, drain well, return to baking sheet.
8. Add toppings: While still damp from boiling, press top of each bagel into seeds. Flip seed-side up on baking sheet.
9. Bake: 20-25 minutes at 425°F until golden brown. Rotate pans halfway. Cool on wire rack 15 minutes before slicing.