Our second favorite round carb

Mmmmm...bagels. Fresh baked bread is always a good idea, and bagels are easy, delicious, and completely customizable. Just add any desired toppings to each bagel and you can have a whole flavor assortment!

These were very simple and tasted amazing fresh out of the oven. Our personal favorites were the asiago cheese bagels and the sea salt bagels.

Fresh Bagels

time: 2 hours 15 minutes

servings: 12 large bagels or 16 small bagels

Ingredients:

• 3 cups warm water
• 4 tsps active dry yeast
• 3 Tbsp sugar
• 7 cups bread flour
• 1 Tbsp salt
• 1 egg, lightly whisked to make egg wash
• olive oil for lightly greasing bowl and baking sheets
• cornmeal for dusting baking sheets

optional toppings: course sea salt, asiago cheese, rosemary, garlic, poppy seeds, sesame seeds, ground pepper

Instructions:

1. In 1 cup warm water, dissolve yeast and sugar. Let sit for 5 minutes until it becomes bubbly.
2. Mix flour and salt in the bowl of your stand mixer. Make a well and pour in yeast mixture.
3. Pour 2/3 cup of the remaining water into the well. Mix and add additional water as needed - dough should be moist and firm (you may not need the full 3 cups of water - we did, but use your judgment).
4. Using dough hook, knead bread for 10 minute until it is smooth and elastic.
5. Lightly coat a large bowl with olive oil; roll the dough ball in the oil until it is thoroughly coated. Cover bowl with a damp towel and place in a warm spot for the dough to rise for 1 hour, until dough has doubled in size.
6. Preheat oven to 425 degrees. Lightly grease baking sheets and dust with cornmeal.
7. Start heating a large pot of water to boiling.
8. Punch the dough down and let it rest for 10 minutes.
9. Divide dough into 12 portions for large bagels, or 16 for small bagels. You can cut it into segments with a knife to divide it equally.
10. Form each portion into a ball by rolling it gently between your hands.
11. Use your finger to push a hole through the center of each ball and stretch the ring slightly. Set aside and repeat with remaining dough portions.
12. Cover bagel rings with a damp cloth and let sit for 10 minutes.
13. Place bagels in boiling water and reduce heat to medium-low. Cook for 1-2 minutes per side, then remove to a wire rack to drain.
14. Brush bagels with egg wash and sprinkle with any desired toppings.
15. Place bagels on baking sheets and bake for 20 minutes, until golden brown.
16. Cool on wire rack.
17. Enjoy! We recommend topping them with cream cheese.

Cutting the dough into equal sections with a large knife makes it easy to portion the dough. 

Gently roll each section into a ball. 

These are our bagels post-boiling. The boiling step helps ensure a nice, crisp exterior. 

Brush with egg wash... 

And custom flavor each as desired.

Lightly grease baking sheets and dust with corn meal 

Voila! Bagels! 

Yum