- 6-7 cups flour
- 1 TB salt
- 2 TB sugar (or in my experience, a whole lot more)
- 2 1/4 cups warm water
- 1/4 ounce-package rapid-rise yeast or 1 TB fresh yeast (whatever that is)
- 1 TB vegetable oil
- cooking spray
- plastic wrap
1. Combine flour, salt, and yeast in a large bowl. In a separate bow, mix sugar and oil with the water. Make a well in the dry ingredients and add the liquid, mixing to a dough with a wooden spoon.
2. Knead dough by hand or with a dough hook, trying to add more flour if you can until smooth and elastic- about 10 minutes. Put in oiled bowl, turning once to coat all around.
Cover with plastic wrap. Rise 1 hour until finger poke impression remains.
At this point, I find it handy to go ahead and heat up the oven. The recipe says it should be 550 degrees, but mine only went up to 525- still hot enough to burn the little boogers to a crisp very quickly. If you put your dough close to the oven, it will help it rise a bit too.
Boil a large pot of water with 2 TB of sugar. (says the recipe)
Enter Doubting Husband: "Gee, hun, those look ... uh... really..mm... yummy?"
After you've shoo-ed the ungrateful family members from the steaming kitchen, Bake the bagels 10-15 minutes (says recipe) until shiny and golden brown.