Categories: Pizza/Flatbread
Ingredients
- 4 to 4 1/2 cups bread flour
- 1 1/2 to 1 3/4 cups water
- 3 tbsp. sugar
- 2 tbsp. vegetable oil
- 1 tbsp. instant yeast
- 1 tsp salt
- 4 qt. water
- 1/2 cup honey or 3 tbsp. sugar
- Everything Seasoning (see recipe) or grated Parmesan
- Bagel Spreads (see recipe)
Directions
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Make the Dough: Mix together flour, water, sugar, vegetable oil, yeast, and salt in a large bowl of a stand mixer fitted with a dough hook. Mix at low speed 8 minutes, repositioning dough as needed. Mix at medium-low speed about 8 minutes. With fingers floured, pinch off a walnut-size piece, then flatten and very gently stretch until slightly translucent. If it tears right away, continue to knead in mixer.
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Transfer dough to an extra-large bowl coated with cooking spray. Cover with a damp kitchen towel. Let rise at room temp until doubled in size, about 30 minutes.
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Preheat oven to 425. Punch down dough and put on a clean work surface. Cut dough into 8 equal pieces. Pat out each piece into a 1/4-inch-thick rectangle. Starting at the long end, roll rectangle into a tight log. Then roll back and forth to lengthen to 14 inches. Hold 1 end of log in your palm. Loop the other end around your hand, overlapping ends by 1 to 2 inches. Press and roll onto the work surface with the heel of your hand to seal. Gently reposition bagel so seam is on bottom and dough is evenly distributed in a circle. Repeat with remaining dough pieces.
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Bring water to a boil in an 8-qt. pot. Add honey or sugar. Boil bagels 2 at a time until they puff, 30 seconds per side. Remove bagels with a slotted spoon and transfer to a parchment-lined baking sheet, seam sides down.
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Sprinkle wet bagels with desired seasoning. Bake until bagels are golden brown, 12 to 14 minutes. Let cool. Slice and serve with desired spreads or “Make it a sandwich.”