Homemade NYC-Style Bagels

Heat your water to 110-115 degrees Fahrenheit. Mix 1/2
c water with yeast and sugar. DO NOT MIX. Let sit for 5
minutes until it bubbles then mix until everything is
dissolved.
1.
2. In a separate, large bowl, whisk together flour and salt.
3. Then add a hole in the center of the flour mixture and
pour in the yeast sugar mixture & an additional 1/2 c of
water.
4. Using your hands, mix together. If it is too dry, slowly add more water. You might use all of the
water or there will be some leftover it depends!
5. Once the dough is fully mixed and formed into a ball transfer to a flour lined surface and knead
for 10 minutes.
6. Once cohesive and fully kneaded transfer to a greased bowl. Cover with a damp tea towel and
move to a warm place. Allow the bread to rise for one hour (it should double in size).
7. Punch the dough down, cover again and let rise for 10 more minutes.
8. Cut into 8 equal pieces and roll each piece into a ball.
9. Using your flour coated thumb, add a hole to the middle of the bagel and stretch out the dough to
form a bagel shape. You want the hole to be 1-1 1/2 inches in diameter.
10. Add the bagels to a greased baking sheet, cover, and let rise for 10 minutes.
11. Pre-heat your oven to 425 & bring a pot of water to a boil.
12. Add the bagels to the boiling water & flip after one minute. Each side of the bagel should be in the
water for 1-2 minutes each.
13. Transfer back to the baking dish & cover with egg wash & your favorite bagel toppings.
14. Bake at 425 for 20-25 minutes.
15. Allow the bagels to cool, slice, and enjoy