BAGELS
Yield 1 dozen
Number Of Ingredients 6
Steps:
- Combine 1/4 cup warm water, 1 tsp. sugar and yeast in a large bowl. Stir to dissolve, then let stand for about 5 minutes or until foamy. Stir in remaining 1 1/4 cups warm water, sugar, salt and about 4 cups of flour and mix until well combined. Mix in enough of the remaining flour until you have a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-8 minutes. Shape into a ball and place in a greased bowl. Cover with a clean kitchen towel and let rise in a warm place for until doubled, about an hour and a half. Punch down dough and divide into 12 pieces. Cover with the towel again and let rest for 20 minutes. With floured hands, roll each piece of dough into a rope 12-14 in length. Wrap the rope into a circle and pinch to close. Repeat with remaining pieces. Preheat oven to 375° F. Bring a large pot of water, mixed with the molasses, to a boil. Drop a couple of bagels into the water at a time, poaching them for about 20 seconds. Use a slotted spoon to transfer bagels to an ungreased baking sheet, (or one that's covered in parchment paper). Sprinkle with toppings, if desired, and bake for about 20 minutes, or until crusty and browned.
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