• Prep Time: 2 hours
• Cook Time: 33 minutes
• Total Time: 2 hours, 33 minutes
• Yield: 8 bagels

• Serving Size: 1 bagel
• Calories per serving: 201
• Fat per serving: < 1g

Ingredients

• 1 1/4 cup warm water
• 4 tablespoons organic cane sugar (split into 3TB and 1TB)
• 1 teaspoon instant yeast (I used SAF)
• 3 1/2 cups organic all-purpose flour (460g)
• 2 tablespoons Everything Bagel seasoning
• 1/2 teaspoon sea salt (3g)
• extra flour for kneading

Instructions

1. Preheat oven to 350ºF. Prep a clean surface or large wood cutting board with a couple tablespoons of flour, spreading it out evenly. Line a large baking sheet with silpat or parchment paper.
2. Mix warm water (somewhere between 100-110ºF, medium-high from kitchen tap), 1 tablespoon cane sugar, and yeast in a bowl. Let sit for 8-10 minutes. This activates the yeast and will turn the mixture frothy. You want this.
3. Add flour, everything bagel seasoning, and salt to a food processor fitted with the dough blade (at least 9-cup capacity). When yeast mixture is ready, turn the food processor on and remove the small pusher piece and pour in the yeast mixture while the food processor runs. Let it run until ingredients form one massive dough ball. Turn food processor off and transfer dough to your floured surface. Knead 1-3 minutes, until dough doesn't stick to your fingers.
4. Place dough in a large bowl. Saturate a kitchen towel in hot water and wring out the excess—you just want the towel warm and damp—place towel over bowl and set bowl in a warm spot (on top of the stove, in the microwave, or in a dehydrator). Let rise 1 hour.
5. Once dough has risen transfer back onto your floured surface and using a sharp knife or pastry cutter, cut dough into 8 pieces or more if you want smaller bagels. Since the dough is usually in a circle, I cut it like I would a pizza. Take a wedge and roll it into a round bagel shape, next use your thumb to puncture a hole in the center. Pull the hole with your fingers as wide as you want. I go for quarter-size. Set bagel on lined baking sheet and repeat with remaining dough. Warm the damp towel in the microwave or repeat running it under warm water and wringing out. Place warm towel over tray and allow bagels to rise for 30 minutes.
6. While the bagels are rising add water to a 4-quart saucepan—enough water as if you were cooking pasta—and bring to a boil. When water is boiling whisk in remaining 3 tablespoons of cane sugar.
7. When bagels are done rising and water is boiling, drop 1-3 bagels into the boiling water—this will depend on how wide the surface area is. Boil each side for 30 seconds. Remove from water with a slotted spatula and set back on your baking sheet. Repeat with remaining bagels.*
8. When all bagels have been boiled place the cookie sheet in the oven to bake for 25-28 minutes. When done remove from the oven and transfer bagels to a wire rack for cooling. Store in a ziplock bag or resealable container. Bagels will last over a week or can be sliced and frozen for long-term storage.

Notes