3 ½cups(437 g) bread flour, plus extra for kneading
1 ½teaspoonskosher salt
Additional toppings (see notes)
Fill a measuring cup with 1/2 cup (118 mL) warm water. Add sugar and yeast—do not stir. Let mixture sit for 5 minutes (it should get slightly foamy/bubbly). Give the mixture a gentle stir.
In a large bowl, whisk together bread flour and salt. Pour in yeast mixture followed by an additional 1/3 cup (78 mL) warm water. Use a silicone spatula or wooden spoon to mix the ingredients together. The dough should form a shaggy ball. At this point I use my hands to press the pieces together. If the dough is still very floury, add more warm water, 1 tablespoon at a time, until dough comes together. In dryer climates you may need up to an additional 1/4 cup warm water. Aim for a moist, but firm ball of dough.
Transfer dough ball to a floured surface. Knead the dough for 10 minutes using the heels of your hands. Work in the flour that is on the surface so the dough becomes stiff.
Lightly grease a large bowl with oil and place the ball of dough inside. Turn it a couple times so it gets lightly coated with oil. Cover the bowl with plastic wrap. Allow dough to rise for 1 hour or until doubled in size.
Transfer risen dough to a floured surface. Use a bench scraper or knife to cut the dough into 8 equal sized pieces. Shape each piece of dough into a small ball. Press down slightly, then cup the dough with your hands while turning the dough to form a uniform ball.
Use your middle fingers and thumbs to poke a hole in the center of the dough ball. Start turning the ring and making the hole in the middle wider until the hole is about 1-inch to 1 1/2 inches in diameter. Place on a parchment-lined baking sheet. Repeat with remaining dough balls.
Once done shaping the bagels, cover the baking sheet with a damp kitchen towel. Let bagels rest for 10 minutes. Meanwhile bring a large pot of water to a boil and preheat oven to 425° F.
Bring a pot of water to a rolling boil. Sprinkle in some salt if desired. Drop bagels into the pot (depending on the size of your pot, you can fit 2 to 4 bagels without them touching). Boil bagels for 2 minutes per side for a chewy texture. Use a slotted spoon or spatula to transfer bagels back to baking sheet and immediately sprinkle seasoning on top if desired (see notes). Repeat with remaining bagels.
Bake bagels at 425° F for 20 to 25 minutes or until golden in color. Cool on a wire rack and enjoy!
Yeast: Instant yeast can be used in place of active dry yeast. However, you do not need to mix instant yeast with water. Instead, whisk together the dry ingredients (flour, yeast, sugar and salt). Pour in the warm water after and mix/knead.Storing/freezing bagels: Cool bagels completely. Store at room temperature in an airtight plastic bag for up to 2 days. Bagels may be frozen in a freezer safe bag for 1 month.Suggested tools:
Kitchen scale to weigh your ingredients. I like this one because it measuring milliliters too.
Mixing bowl to combine ingredients. A glass bowl is preferred for letting the dough rise.
Baking sheet to bake the bagels on. I own the large one from Nordic Ware.