Directions: |
Directions:Line baking sheet with parchment paper and lightly dust with flour - set aside
In a large bowl add the flour, yeast, sugar and salt and whisk to combine. Remove to the bowl of a stand mixer fitting with the dough hook attachment. Add the water and turn the machine on low speed. mix the dough until stiff and blended, about 1-2 minutes
Turn the mixer to medium and knead for another 3-4 minutes until the dough is smooth, more elastic, but also a little tacky. Remove the dough to a bowl greased with veg oil, cover with a damp towel and allow rest for 60 minutes. Cover with plastic wrap and place in refrigerator for 48 hours
When read to bake, remove the dough to a floured cutting board and divide into 6 pieces. Using two greased hands, form the dough into a smooth ball. Poke a hole into the center of the bagel with your thumb and carefully stretch the hole to become 1 1/2 inches in diameter. Continue shaping the rest of the dough. Remove the bagels to the lightly floured baking sheet. Rest for 50 minutes
Preheat oven to 400º.F. Bring a large pot of water to a boil. Drop the bagels in the water and boil for 45 seconds per side. Discard the flour on the lined baking sheet. Grease the parchment on the baking sheet. Drain well and remove the bagels to the baking sheet, sprinkle with seasoning. Bake for 15-18 minutes until golden brown and cooked through. Remove from the oven and allow to cool slightly. Serve warm with cream cheese.
Tip: if you place the bagels in a bowl of cold water and they float, they are reading to boil. |
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