1 1/2 cups warm water (110 degrees)
2 1/4 tsp. dry active yeast or 1 pkg.
2 Tbsp. light corn syrup
2 Tbsp. molasses
2 tsp. canola oil
4 1/2–5 cups of bread flour, plus a little for kneading
2 lightly greased cookie sheets sprinkled with corn meal
For egg wash: 1 beaten egg mixed with 1 tsp. of water
Boiling water bath: 3 Tbsp. sugar dissolved in 3 quarts water
This recipe can be made by hand or on the dough cycle in a high capacity bread machine. You’ll need to watch it if you use your bread machine though, because this dough LOVES to rise and you may have to take it out early.
By hand: Dissolve the yeast in the warm water. Combine the other ingredients in a large bowl and let rise until doubled. *Punch dough down and divide it into 10 sections. Shape each one into a round on a floured board and either use a finger or the round end of a wooden spoon and make holes in the center of each one. Cover with a cloth.
Preheat your oven to 400 degrees. Prepare the boiling water bath. Your bagels will rise more in the boiling water, but they’ll be rising very quickly so don’t wait an hour like I did the first time (I was actually following their directions). Once your water is boiling, drop 2-3 bagels into the water and flip over after 45 seconds and boil the other side.
Remove with a slotted spoon so the bagels drain and place on your prepared cookie sheets. If the holes have closed, I like to use the dowel end of my wooden spoon and reshape them prior to baking. Bake them until golden brown 26-30 minutes.
BREAD MACHINES: If you are using your bread machine add ingredients according to manufacturers directions. Then follow from the *.