Bagels, Bagles, and more Bagles

Ever had a fresh hot home-made bagel?  It's the best!  These are absolutely fantastic.  I'll admit, it takes a while because the dough has to rise, but it's worth it.  It makes about 20 bagels (I prefer smaller bagels, so it might make less if you make bigger bagels).  I usually mix it up and make several different variaties (cinnamon raisin, garlic, sesame, honey wheat, etc) 

Ingredients:


1 package of active dry yeast

1/3 cup of warm water

1 tsp salt

4 cups all purpose flour

6 tsp sugar (4 for dough and 2 for water)

1 cup milk

An egg beaten with some water



1. Sprinkle yeast into warm water and let dissolve

2. Add in the cup of milk

3. Combine salt, 4 tsp sugar, and flour

4. Slowly add in the yeast/milk/water mixture

5. Knead until only a little sticky and roll into a big ball (this is difficult and takes a while)

6. Flour a plastic bag and put the dough ball into the bag, remove the air from the bag and put on a twist tie.

7. Let the dough expand for at least 45 mins.

8. Punch down the dough

9. Let dough rest for 10 mins (at least)

10. Pull off pieces and roll into long pieces then fold into a circle and pinch to seal the ends together (make about 20 bagels with this much dough)

11. Put bagels on a baking sheet with aluminum foil sprayed with cooking spray

12. Cover bagels with plastic wrap that was sprayed with cooking spray

13. Let bagels sit for at least 30 mins

14. Preheat oven to 400 degrees F

15. Boil at least 6 cups of water

16. Add 2 tsp sugar

17. Put in 3 bagels at a time and wait at least 30 seconds, turn them over, and leave them in the boiling water for 30 more seconds

18. Remove them with a slotted spoon and place them back on the baking trays

19. Brush the egg water on them and then sprinkle them with stuff (You can choose the "stuff" but I suppose toasted sesame seeds is a classic)

20. Bake for 15 mins (top oven works well if you have a double oven) and rotate the tray half way through so that both rows get browned