Bagels

Instructions

1. In a stand mixer or large mixing bowl, mix together 1/2 cup of the warm water, the yeast, and the sugar, and allow the yeast to activate for about 5 minutes.
2. Add the flour, salt, and the remaining warm water into the activated yeast mixture and combine. If your dough is too wet to knead, add a little more flour until it's kneadable. If it's too dry, add more water.
3. Knead the dough for about 10 minutes, until smooth and elastic.
4. Form dough into a round shape and return to the bowl, Cover the bowl with something to prevent the dough from drying out and to keep insects away. Leave the dough to rise for about an hour, when it should have doubled in size.
5. Grease or line your baking sheet and place dough on the sheet.
6. Preheat the oven to 425˚ F and bring a pot of water to a boil. Punch the dough down, and, when the water is almost boiling, divide the dough into 8 pieces, and shape each into a ball. Punch a hole through the center of each and stretch the hole to about 1/3 the diameter of the bagel. If there's too much air in the dough, the bagels will deflate and wrinkle when you move them to the boiling water later, so I find it's best to shape the bagels as close to boiling time as possible.
7. Reduce the heat and boil each bagel for about 45 seconds on each side. If you prefer a chewier bagel, extend the boiling time. If you're adding toppings, apply the melted butter and top bagel right after boiling.
8. Transfer bagels to the oven and bake for about 20 minutes, until golden brown.
9. Remove from oven and let cool for a few minutes. The bagels should be fine to eat for a few days after.