Homemade bagels made from scratch? You can totally do this—and it’s only going to take you a little over a couple hours from start to finish.
2 env.yeast,or 5 tsp bulk yeast
1 1/2cupswarm water, (110 degrees)
1. In a big bowl, combine 1 1/2 cups of the flour and all of the yeast.
2. In a smaller bowl, combine the water, sugar, and salt, and then add this mixture to the flour and yeast in the big bowl.
3. Beat three minutes or so with a mixer at high speed. Stir in more flour (by hand) to make a moderately thick dough.
4. Turn out onto a lightly floured surface to knead until smooth (8-10 minutes).
5. Cover the dough with a clean dishtowel and let it rest 15 minutes.
6. After resting, cut the dough into 12 portions. Shape those portions into smooth balls and then punch a hole in the middle of each ball. Pull at the center of the hole you’ve punched to form a bigger hole.
7. After they are bagel-shaped, cover them with a towel again for another 20 minute rest.
8. While the dough is resting, start a big pot of water with 1 gallon of water and 1 Tbsp sugar to boil.
9. After the water boils, turn it down to a simmer. Drop the bagels into the water, four at a time, and let them simmer for 7 minutes.
10. After 7 minutes, pull them out of the water and let them dry on a cooling rack. (Then put the next four bagels in the water.)
11. After all 12 bagels have had a simmering bath, place them on a greased baking sheet.