In 1/2 cup of the warm water, pour in sugar & yeast. Do not stir & let it sit for 5 minutes. Stir the mixture until it all dissolves in the water.
Mix flour & salt in a large bowl.
Make a well in the middle then pour in the yeast mixture and half of the remaining warm water. Mix and stir in the rest of the water as needed.
You may need to add more water depending on the dough. You want a moist and firm dough after you have mixed it.
On a flour counter top, knead the dough for about 10 minutes until it's smooth and elastic.
Work in as much flour as possible to form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat.
Cover the bowl with a damp towel. Let it rise in a warm place for 1 hour, until the dough has doubled in size.
After 1 hour, your dough should look like this.
Punch the dough down and let it rest for another 10 minutes.
Divide the dough into 8 pieces.
Take the dough and press gently against the countertop moving your hand in a circular motion until a dough ball is formed.
Coat a finger in flour and gently press your finger into the center of each dough ball. Stretch the ring to about 1/3 the diameter of the bagel and place it on a lightly oiled cookie sheet.
After shaping all the doughs, cover them with a damp kitchen towel and allow to rest for 10 minutes.
Meanwhile, preheat your oven to 220c and bring a pot of water to a boil. Reduce the heat & lower the bagels into the water. Let them sit there for 1 minute, then flip them over for 1 more minute.
Once all the bagels are boiled, brush them with an egg wash. At this point you may add any toppings you desire. I have added cranberries to 4 of my bagels @ step 12. Bake them for 20 minutes.
Cool on a wire rack.
Now you can enjoy these babies with some butter or cream cheese. I love them with cream cheese :)
- 2.0tsp Active dry yeast
- 1.0Tbsp Granulated sugar
- 1.0Tbsp Warm water (you may need more)
- 3.0c Bread flour
- 1.0tsp Salt
- Optional toppings: poppy seed, caraway seed, etc
Kuala Lumpur, Malaysia