1 Package Yeast (or two and 1/2 teaspoons of yeast )
1 Cup Warm Water (approximately 105 degrees)
1/4 cup Oil
2 teaspoons salt
3 to 3 and 1/2 cups of all-purpose floor
a handful of coarse or table salt
1 egg beaten with 1 tablespoon water
Toppings such as poppy seeds, sesame seeds, etc
Sprinkle the yeast over the warm water and let sit until dissolved.
Add oil, 2 teaspoons salt, and 1 and 1/2 cups of the flour.
Beat until the mixture is smooth.
Add enough of the remaining flour to make a manageable dough.
Turn out onto a floured surface and knead for one minute.
Let rest 10-12 minutes.
Knead for 10-12 minutes after resting until dough is smooth and elastic.
Sprinkle on flour to keep the dough from becoming too sticky when needed.
Place in a greased bowl, cover and let rise in a warm place until double.
Punch the dough down and turn onto a lightly floured surface.
Cut the dough into sixteen golf ball sized pieces.
Roll the dough between your palms to make a smooth ball.
Create a ring by punching your index finger through the center.
Stretch the ring with your fingers to make a 1 inch hole.
To make the shape uniform, place the ring on the floured surface.
Twirl on your finger until the hole is about 4 inches. It will shrink when you stop.
Place each formed bagel on a lightly floured surface.
Preheat your oven to 450 degrees.
Bring about 3 quarts of water to boil in a large pan.
Add a handful of salt for a slightly salty crust.
Lower the bagels, a few at a time into the boiling water.
Cook for 3 minutes on each side.
As they are done, remove with a slotted spoon.
Lay on a greased baking sheet.
(or use parchment paper)
Arrange about an inch apart.
Brush the tops with the egg and water that were blended together to make an eggwash.
Sprinkle them with toppings.
Bake for about 15 minutes or until golden brown.
Remove from the baking sheet and let cool on racks.
