1.Wash hands with soap and warm water.
2.In a large bowl mix together all dry ingredients. Pour wet ingredients over flour mixture and mix until blended. (Add a tablespoon or two of extra water if dry flour is still loose in bowl).
3.Knead on a clean, lightly floured surface until smooth and elastic, about 10 minutes. Sprinkle extra flour as needed.
4.Cut into 8 evenly sized pieces. Roll each piece into a smooth ball and place on a lightly oiled baking sheet or plas-tic board. Cover with plastic wrap or a clean plastic bag and let rest for 20 minutes. (Do not throw away the plastic covering.)
5.To shape bagels, roll a ball into a long snake shape, about 8 inches long. Overlap ends and squish together. Place bagel back on oiled baking sheet. Repeat with remaining 7 balls. Cover shaped bagels with the same plastic wrap or bag and let rest for 20 minutes.
6.Preheat the oven to 400°F. Lightly oil two baking sheets. In a wide pot, bring about 4-5 inches of water (with op-tional 1 tablespoon of baking soda) to a boil.
7.When the bagels have puffed up to about double their size, they are ready to poach in the hot water. You will need to do this in batches.
8.Turn down the heat to low so the water is simmering (no big bubbles). Using a large spoon, gently lower a few bagels into the water. Leave enough room for them to puff up a bit. Cook for 1 minute on each side, then remove with a slotted spoon. Drain off any extra water, pat the bottom dry with a clean towel and set back on well-oiled (or parchment covered) baking sheet. Re-stick any ends that came apart. Repeat with all bagels.
9.When all the bagels are poached, turn off pot of water. Place baking sheets of bagels in oven and cook for 20-25 minutes, until golden brown and crisp on top and bottom.
10.Let cool on a wire rack before serving. Keep up to one week in sealed container in the refrigerator or pre-slice and keep in the freezer up to 1 month.
Ingredients
Directions
1.Wash hands with soap and warm water.
2.In a large bowl mix together all dry ingredients. Pour wet ingredients over flour mixture and mix until blended. (Add a tablespoon or two of extra water if dry flour is still loose in bowl).
3.Knead on a clean, lightly floured surface until smooth and elastic, about 10 minutes. Sprinkle extra flour as needed.
4.Cut into 8 evenly sized pieces. Roll each piece into a smooth ball and place on a lightly oiled baking sheet or plas-tic board. Cover with plastic wrap or a clean plastic bag and let rest for 20 minutes. (Do not throw away the plastic covering.)
5.To shape bagels, roll a ball into a long snake shape, about 8 inches long. Overlap ends and squish together. Place bagel back on oiled baking sheet. Repeat with remaining 7 balls. Cover shaped bagels with the same plastic wrap or bag and let rest for 20 minutes.
6.Preheat the oven to 400°F. Lightly oil two baking sheets. In a wide pot, bring about 4-5 inches of water (with op-tional 1 tablespoon of baking soda) to a boil.
7.When the bagels have puffed up to about double their size, they are ready to poach in the hot water. You will need to do this in batches.
8.Turn down the heat to low so the water is simmering (no big bubbles). Using a large spoon, gently lower a few bagels into the water. Leave enough room for them to puff up a bit. Cook for 1 minute on each side, then remove with a slotted spoon. Drain off any extra water, pat the bottom dry with a clean towel and set back on well-oiled (or parchment covered) baking sheet. Re-stick any ends that came apart. Repeat with all bagels.
9.When all the bagels are poached, turn off pot of water. Place baking sheets of bagels in oven and cook for 20-25 minutes, until golden brown and crisp on top and bottom.
10.Let cool on a wire rack before serving. Keep up to one week in sealed container in the refrigerator or pre-slice and keep in the freezer up to 1 month.