3 ½cupsbread flour440 grams, plus more for kneading
1 ½ teaspoonssalt
optional toppings
Instructions
In ½ a cup of lukewarm water, pour in the sugar and yeast, and gently stir. Let sit for about 5 minutes until the yeast completely dissolves and foam is at the top.
In a large bowl, mix the flour and salt. Make a well in the middle and pour the yeast mixture.
Pour in the remaining ¾ cup of water and mix. Your dough should be moist during this step.
On a floured work surface, knead the dough for about 10 minutes until firm and smooth.
Lightly brush a bowl with oil and turn the dough in the bowl to coat all sides. Cover the bowl with plastic wrap and let rest in a warm area to rise until the dough has doubled in size.
After rising, punch the dough down and let rest for an additional 10 minutes.
Carefully divide the dough into 8 even pieces. Shape each piece into a round ball. This can be done by pinching small portions of the exterior and pulling them to the center. Then form your hand into a cup shape, place it on top of the dough and move in a circular motion to create a ball. Repeat with all portions of the dough.
Gently press your finger in the center of the dough ball to form a ring. Stretch the ring about ⅓ the bagel's diameter and place it on a lightly oiled sheet pan.
Cover with a damp hand towel to rest for 10 minutes—Preheat the oven to 425F.
Bring a large pot of water to a boil. Using a slotted spoon, lower the bagels into the water. Boil as many as possible that can fit into the pot at a time. Working quickly, boil the bagels for about 45 seconds on each side. Then remove from the pot and return to a lightly oiled sheet pan.
As soon as they are done being boiled, brush in egg wash and sprinkle with any desired toppings. Bake for 20-25 minutes, until golden brown.
Cool for 5 minutes before serving. Serve with cream cheese or butter.
Notes
Some optional toppings are sesame seeds, poppy seeds, everything seasoning, cheese, or cinnamon sugar.