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Homemade bagels to feed two people. Freeze extras for later, or use dough to make mini bagels.
Makes 4 (full sized) bagels; makes up to 16 mini bagels
1 and 1/2 cups of flour (I personally use 1 cup whole wheat and 1/2 cups of high gluten)
1/2 cup of warm water (add more if dough is too dry)
2 teaspoons of yeast
1/2 teaspoon of baking soda
4 tablespoons of brown sugar plus 1 teaspoon of baking soda
1 teaspoon of sugar, plus more to taste
1 teaspoon of salt, plus more to taste
1/4 cup of cornmeal
a drizzle of oil
toppings (sesame, poppy, cinnamon sugar, etc,.)
Preheat oven to 350 degrees Fahrenheit.
Add warm water into a bowl.
Mix in yeast, one teaspoon of sugar, and 1/2 teaspoon of baking soda to water and let sit until foamy (five to seven minutes).
After yeast foams, mix in flour, salt, and sugar. Knead for six minutes. Form the dough into four separate balls. Rest in warm room for six minutes.
As the dough begins to proof, put on a wide-mouth pot of water to boil. Add in brown sugar and baking soda.
Poke a hole with your thumb into the dough and stretch out the dough via the hole, into the shape of a bagel. Wet your hand with water and wet the bottom of the bagel. Then, dust the cornmeal onto the bagel bottom.
After shaping the bagels, allow them to rest for 20-30 minutes in the fridge.
Once water has been brought to a boil and bagels have rested, put as many as can fit into the pot of boiling water by sliding them off the tray or parchment paper into the water. (Try to get the tray as close to the water as possible, or place parchment with bagel into the water and let the bagel float off the parchment). Allow the bagels to sit in the water for 30 seconds on each side. Then, place on a greased baking tray or a tray covered in parchment.
Cover with toppings as desired, and bake for 20-30 minutes.
Allow the bagels to cool for several minutes before slicing in half and serving.
Bagels can be frozen as soon as they cool down.
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