Bagels!

Bagels
Abby Belnap

Ingredients:

2 cups warm water

2 tsp yeast

2 tbs honey

3 tsp salt

3 cups white flour

3 cups whole wheat flour

favorite toppings such as sesame seeds or poppy seeds set aside on a small plate to dip the bagels in

Poaching liquid:

2-3 quarts water

1 1/2 tbs honey

1 tbs baking soda

1 tsp salt

Directions:

Add the yeast, sugar, and salt to the warm water and let the yeast activate for several minutes until nice and foamy. 

Using a mixer or by hand, add the flour slowly while mixing and let mix for about 3 minutes after all the flour is well incorporated.  Let sit in the bowl for 5 minutes and then mix again for another 3 minutes.

Put in a greased bowl, covered, and let rise for an hour.

Divide the dough into 12 equal balls and shape into bagels.  How we did this was we took the balls of dough, stuck our finger in the middle to create a whole we spun the dough around our two pointer fingers until it formed a nice ring.

Place the shaped bagels on a baking sheet covered with wax paper and cover them.  Refrigerate over night.

Remove the bagels the next day and allow to come to room temperature.

Let the poaching liquid come to a boil and give each bagel about 30 seconds or so in the boiling liquid.  After the time is up remove them and put them puffy side down onto the plate of toppings.  Remove and place on a baking sheet bottom side down.  We used a pizza stone sprinkled with a little corn meal and it worked fantastic.

Bake at 450 for about 12 minutes or until slightly golden.  Allow to cool on a wire rack.