Mix all the ingredients in a bowl. You donít have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if itís really stiff, or you canít get all the dry ingredients incorporated.
Plopped the dough down onto the counter, and knead for about 10 minutes, or until dough is uniform and smooth.
Cut the dough into eight equal size balls, and let rest for 10 to 20 minutes.
Preheat your oven to 425į.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands wrap it around your dominant rolling hand. The dough should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palms to squish/roll these two ends together. Once the dough is fuse, you should have a perfectly circular bagel-to-be! This is the only part of the process that will take a little practice before bagels will look really professional! Donít get discouraged if they donít look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes. Meanwhile bring a pot of water to boil. Grease a large baking tray with a splash of vegetable oil that has been rubbed over the surface.
After the 20 minute wait, your bagels will start to look puffy, and itís time to get them boiling! Add them as many as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out and let them dry for a minute and then place them on your oiled baking tray. Repeat until all bagels are boil.
Add the tray to the oven, and after 10 minutes flip the bagels over, bake for another 10 minutes, and theyíre done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on whatís got to be one of the best weekends brunch treets possible!
You can add any toppings you like to these. To make sesame, onion, poppyseed, caraway etc. etc. bagels just have a dry plate ready for the seeds or spice toppings spread out on them. After the bagels have come out of the boiling water place them facedown onto the seeds, and then place the seed side up on the baking tray. Bake and flip as for plain bagels.