Are you ready to go back to school ? The perfect Lunch * Turkey on a homemade bagel :
National Bagel Day ! Lets make our own-
- 2 teaspoons active dry yeast
- 1 1/2 tablespoons granulated sugar
- 1 1/4 cups warm water you may need an additional 1/4 cup or more
- 3 1/2 cups bread flour + extra for kneading
- 1 1/2 teaspoons salt
- Add sugar and yeast to 1/2 cup warm water, stir, and let sit for five minutes.
- Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Mix, adding warm water a little bit at a time until the dough is moist but firm
- On a floured surface, knead the dough until it’s firm and stiff, about 7 minutes, working in flour from surface.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel and let rise in a warm place until it’s doubled in size, 1-2 hours.
- Punch down the dough and let it rest for 10 minutes.
- Divide the dough into eight equal pieces, then shape each into a round.
- Coat a finger in flour and press into the center of each dough ball to form a ring, stretching the ring into a bagel shape. Cover bagel shapes with a damp kitchen towel and allow to rest for 10 minutes.
- Preheat the oven to 425 degrees and bring a large pot of water to a boil.
- Place bagels into boiling water with a slotted spoon (or by gently lowering them into the water).
- Let bagels sit in boiling water for 1-2 minutes, then flip and allow to sit in water for an additional 1-2 minutes (the longer they are in the water, the chewier the texture will be).
- Remove from water and place on baking sheet brushed with oil or lined with a silicone mat. Brush bagels with egg wash (1 beaten egg plus 1 tablespoon water). Add toppings if desired.
- Bake for 20 minutes or until golden. Remove from baking sheet to a cooling rack.