The recipe I'm using is the "Basic No-Fail Bagel" from The Bagel Bible. Give yourself a few hours to make them even though about half of the time is letting the bagels sit. Also, I'm using a Kitchen Aid mixer because I don't have the patience for kneading. If you don't have a mixer or a dough hook then the kneading time will remain the same.
You can put any toppings on them you want or leave them in their birthday suit. I would recommend putting on saltier or non-sweet toppings before you bake the bagel and cinnamon+sugar mixes after the bagel is baked. I cannot give any advice for fancier bagel toppings that have apples baked on top or anything similar to that.
I don't bake a lot of bread. So, if I can do it you can do it!
Step 1: Ingredients & Tools
2-(1/4 oz) pckg active dry yeast (~4. 1/4tsp)
2 1/2 c. warm water
2 tsp. sugar
2 1/2 tsp. salt
6 1/8 c. flour
*EDIT* My bagels were flattening a little after the boil even though they tasted great and had good texture. I might use a smidge less yeast if you have this problem or just use a smidge less if you're at high elevation like I am (8,500' or 2,591m).
Sesame seeds, toasted
Onion flakes, dehydrated
Garlic flakes, fresh or dehydrated
COMMON TOPPING COMBINATIONS:
Poppy seed+Coarse salt+Sesame seeds+Garlic+Onion="Everything Bagel"
I'm using a Kitchen Aid mixer to mix and knead my ingredients. In the image with the mixer attachments the spiral shaped piece is the dough hook. You can knead by hand if your heart is set on it but I don't have the patience.
Step 2: Yeast
2. Add an additional 2c. of warm water and the salt (not the coarse salt described in the toppings list). Mix it up a tiny bit.
Step 3: Mixing and Kneading
4. Remove your mixer attachment and replace it with the dough hook. Oil your dough hook so that the dough doesn't stick and climb up to the mixer too much.
5. With the dough hook attached put your mixer onto the lowest setting, set a timer for 15 minutes, and slowly add the last 5/8 c. of flour (6 1/8 c. minus the 5 1/2 you already put in).
6. Once your flour is all added and your dough still has time to knead you can generously coat two large cuttings boards, cookie sheets, or wax paper covered surfaces (not recommended) with corn meal. If you don't put enough corn meal on the surface when the dough expands it will stick to the surface and you'll end up man handling your bagels and squishing them down. I used wax paper in this instructable because I forgot that it was such a pain in the butt. In the photo it may actually look like I had enough corn mean, but the bagels still stuck a little bit when I tried to remove them (in later step).
Step 4: Shaping and Letting Rise
8. Place a dry, clean dish towel over the bagels for 45 minutes so they can rise. Make sure the room doesn't have a lot of humidity.
Step 5: Chilling & Topping Preperation
10. While the bagels are sitting you can make topping mixes if you want. The image you see is an "everything" mix and a cinnamon and sugar mix.
11. With 30 minutes to go bring some water in a pot to boil on the stove. It's easier if your pot is wider rather than taller.
12. With 15 minutes left preheat your oven to 400F.
13. If you have two more cookie sheets sprinkle cornmeal on them and set aside.
Step 6: Boiling & Toppings
15. Remove the bagels from the pot of water and place them on a clean, dry towel.
16. Repeat step 14 until all of your bagels are boiled.
17. Place your bagels on the cornmeal sprinkled cookie sheet you set aside.
18. Except for the cinnamon and sugar topping, generously sprinkle your toppings onto the bagels. I might not be as generous with the coarse salt.
Step 7: Baking
20. Set on drying rack for 10 minutes. Go to step 21 for cinnamon and sugar application while bagels are still hot.
Step 8: Cinnamon & Sugar Toppings
22. Place your cinnamon and sugar toppings in a wide bowl and place the bagel butter side down into the bowl. Flip it over and sprinkle more sugar mix over it.
23. Put the bagel back on the drying rack with the rest of its friends.
I hope you enjoyed making bagels!