I apologize in advance if this isn't an appropriate place for this, but here you go Amethyst! It's not my recipe I found it online.
BAGELS
1 c warm water (110 degrees)
2 1/4 tsp (1 .25oz pkg) active dry yeast
2 tbsp sugar
2 1/2 c bread flour
1 1/2 tsp salt
oil for brushing
cornmeal
Note: this recipe can be made in a bread machine using the dough cycle. Add an extra 1/2 c flour to the ingredients and meet me in step 4.
1. In a the bowl for your stand mixer, dissolve yeast and sugar in the water. Allow to sit for 10 minutes, until your yeast becomes foamy.
2. Add in the bread flour and salt. With the dough hook of a stand mixer, mix on the lowest speed until the dough comes together and cleans the sides of the bowl. Increase the speed a little and let the machine kneed the dough for about 2 minutes.
3. Place dough ball in a large, greased bowl. Let dough rise in a warm environment until it doubles, about an hour.
4. Place dough on a lightly floured surface. Cut into six equal pieces. Roll each piece into a rope and pinch the edges of the rope closed to form a circle. Let newly formed bagels rise again for about an hour (I just cover them with a towel and leave them on my counter top for this step).
5. Preheat oven to 375 degrees. In a large stockpot, bring water to a boil. Drop a bagel into the boiling water. Boil for 30 seconds, turn over, and boil for another 30 seconds. Place on paper towels to drain. Repeat this step with remaining bagels.
6. Line a baking sheet with parchment paper. Sprinkle cornmeal over the paper. Place bagels on the baking sheet. Brush with the oil. If desired, sprinkle on poppy seeds or kosher salt.
7. Bake in preheated oven for 20-25 minutes, until bagels turn a golden brown. Cool on a wire rack and store in an air-tight container.
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