Form rings of dough	Place bagels in simmering water

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Bagels

Source: Robert Petrofsky

Yield: 6-7 bagels

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Ingredients

• 3 1/2 cup bread flour

• 4 tsp sugar

• 1 1/4 tsp salt

• 1 1/2 tsp active dry yeast

• 1 1/4 tsp dark wildflower honey

• 3 1/2 tsp vegetable oil

• 1 cup chilled water or ice water

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Preparation

Making the Dough:

Make sure chilled water has no remaining ice cubes. Add all ingredients to mixing bowl; yeast and salt should not touch each other. Mix with dough hook on low speed for 2-3 minutes until most of the flour is taken up into the dough. Increase to medium speed for 6-10 minutes depending on mixer. Dough will be strong and smooth when fully mixed. Target dough temperature around 72 degrees.

Forming the Bagels:

Cover dough and rest 5 minutes after mixing. Divide into preferred size and round into dough balls. For 3 oz baked bagels, use 3.3 oz of dough. For 3.5 oz baked bagels, use 3.9 oz of dough. Cover dough balls for 3-5 minutes.

Roll dough balls into ropes 10 inches long, depending on bagel size. Form a ring of dough with an inch of overlap and roll the seam together. The center hole should be about 1.5 inches in diameter.

Place the bagels onto a pan with a nonstick baking sheet. Cover the pan with another inverted pan to prevent the bagels from drying out, but make sure they have room to rise. Place in refrigerator for 12-14 hours. It is best to make the dough in the evening and bake the next day.

Boiling and Baking:

After about 12-14 hours, bagels should have doubled in size and are ready. Preheat water to a simmering boil in a large pot. Water should be 200-205 degrees.

Preheat conventional oven to 420 degrees. Place an empty pan on the bottom shelf. The pan with bagels will go in the middle of the oven.

Remove bagels from the refrigerator. Place bagels in simmering water 1 or 2 at a time for 45 seconds, then flip over for an equal time. Longer boiling will impart a thicker chewier crust, but no more than a minute per side. Use a strainer or large slotted spatula to flip and transfer the bagels.

Return boiled bagels to pan on nonstick paper and apply toppings by dipping or sprinkling as desired – poppy, sesame, onion, garlic, cornmeal, or everything.

Place bagels in oven and set timer for 3 minutes. At 3 minutes, carefully crack the oven door open for 15 seconds to let steam out. Reclose the door. Reduce temperature to 390 degrees and set the timer for 9 minutes. After 9 minutes, rotate the pan, bake for another 8-10 minutes. Bagels will have a golden brown color. Remove the pan from the oven and cool for 20 minutes.

Note: Extra bagels can be sliced and frozen, then thawed and toasted to bring back fresh-baked flavor. Do not refrigerate. Refrigerated bagels stale faster.