Bagels –Recipe from “The Food Allergy Mama’s Baking Book”

This is a great recipe, but it does take time to make this.  Making sure you have all your supplies ready before you start is a key.  Enjoy!  We love bagels.  She also has a whole wheat recipe.  Check out her book for more great recipes.  I just checked it out at the library.

4 1/2 C unbleached flour, divided

2 TBSP active dry yeast

1 1/2 C warm water

3 1/2 Tbsp sugar

1 Tbsp salt

For boiling:

water

1 Tbsp sugar

In a large mixer with a dough hook, such as a Bosch, put 1  ½ C flour and yeast.  Mix slightly.  In a separate bowl, fill with warm water, sugar, and salt.  When dissolved pour into mixer.  Mix for 1 minute.  Then turn up the speed and mix for 3-4 minutes.  Stop and add the rest of the flour. Mix for another 3-4 minutes.  Remove dough to a lightly floured surface; cover and let rest for 10 minutes.  Preheat oven to 375 degrees, and line two cookie sheets with parchment paper. 

While the dough is resting, fill a large pot with water and sugar.  Bring slowly to a boil. Then turn down to simmer before adding the bagels.

After the resting period, then cut dough into 12 equal pieces.  Roll into balls, then push your finger through the middle and pull just a little to make the bagel shape.  Let bagles rise 10-15 minutes.  Cook 3-4 bagels in the sugar water for 5-7 minutes, flipping halfway through(don't over boil, you will get the hang of this after a few batches--too much makes them too chewy). Place on paper towels for the excess water to drain off.  Then place on prepared pans. 

When all bagels have been boiled, bake in oven at 375 degrees for 30 minutes or until lightly browned.