Bagels

Ingredients

• 2 tsp. (1 package) active or instant yeast
• 4.5 tsp. granulated sugar
• 1.25 c warm water (read yeast directions)
• 3.5 cups flour (plus more for kneading)
• 1.5 tsp. salt

Directions

1. Start the yeast according to the package directions.
2. Stir in the rest of the warm water and sugar.
3. In a large bowl, mix the flour and salt.
4. Make a well in the middle and pour in the yeast and water mixture.
5. Stir the dough until it starts to form together. 
6. Put the dough on a floured surface and knead for about 10 minutes. Add water and flour as necessary. The dough should be slightly sticky but not stick to your hands.
7. Form the dough into a round ball. 
8. Lightly brush a large bowl with olive oil. Place the dough in the bowl and turn once to coat it in olive oil. 
9. Cover the dough and let it rest in a warm area for about 1 hour. The dough should be doubled in size.
10. Punch the dough down and let it sit for 10 more minutes
11. Divide the dough into 8 even pieces. 
12. Shape each piece into a smooth round ball. Place your hand in a C shape and roll the dough around in your hand to make it a smooth ball. 
13. Press your finger into the center of your dough ball. Gently stretch the ring until the hole is about 1/3 of the ring. 
14. Place the bagels on a baking sheet lined with a baking mat or parchment paper. 
15. Let the dough rest for 30 minutes. 
16. Meanwhile, preheat the oven to 425 and start a large pot of boiling water. The water needs to be deep enough for the bagels to sink slightly initially. Bring the water to a slow boil.
17. Place the bagels in the water. Boil as many as will fit in a single layer in the pot. Boil for 1-2 minutes, flip them over, and boil for another 1-2 minutes. 
18. Lift the bagels out with a slotted spatula or spoon and place them on a drying rack. 
19. Once all the bagels are boiled, place them back on the baking sheet with a baking mat. 
20. Bake in the oven for 20-25 minutes or until golden brown.
21. Cool on a wire rack. 
22. Enjoy!