Bagels

Mix and let double in size

1 lbs Flour

1 TBsp Yeast

2 ½ C Warm Water

Then add:

1 lbs Flour

1 TBsp Salt

1 TBsp Olive Oil

Pot of Boiling Water

With dough hook attached, mix for 10 minutes. Then let dough double in size. (I used my oven with the light on, warm but not hot, and undisturbed.) This will take about an hour. Cut dough into 3-4 ounce size pieces, round into ‘bagel’ balls. Let rest for 20 minutes and then cut holes into the center of each ball. Bring a pot of water to a boil. Place each bagel into the pot for approximately 45 seconds- 1 minute per side. Then place on a wire rack for a few minutes. Then place on a cookie sheet lined with parchment paper, cook at 400 degrees for at least 25 minutes. Start checking the bagels after 25 minutes and adjust cook time accordingly. Mine took 30-35 minutes.

Notes: - Depending on weather and elevation you may need more flour or water. If dough is too dry add water a tablespoon at a time, if dough is too wet add flour a tablespoon at a time.

             -I put the bagel holes into the dough as I make the balls. To me it was easier to already have a hole in it, rather than cutting it out later.

              -these didn’t look super pretty, but they were really good. They only keep about one or two days though.