Directions: |
Directions:1) Activate yeast by combining lukewarm water, yeast and granulated sugar in small bowl and allow to sit 1 or 2 mins until mixture becomes frothy.
2)Fit the stand mixer with a dough hook.Combine the yeast mixture with the additional 1 cup water, flour, salt and 2 tbsp of brown sugar and mix on medium-low speed for 10 minutes. Dough is done when it pulls away from the sides of the bowl and flaps against the sides without loosing its shape.
3)Place the dough in a well oiled bowl and set in a warm place to rise for 90 mins.
4)Line two baking sheets with parchment paper. Divide dough into 12 pieces and roll into balls.Place on the baking sheets, cover and allow the balls to rest for 20-30 mins.
5)Preheat oven to to 425º. Fill large pot three quarters of the way with water, add the remaining 2 tablespoons brown sugar and heat on medium high. Allow the water to come to a boil.
6) Poke a hole in the middle of the dough ball and give the dough a spin on your finger until the hole is about 1½ inches in diameter. Repeat with all the dough balls.
7) Working in batches of 2 or 3 bagels at a time, place bagels face down in the boiling water for 1-2 minutes until they rise to the surface of the water. Using a spider strainer or a slotted spoon, flip the bagels after they have risen. Continue cooking for 1-2 minutes longer, then remove from the water and place on a baking sheet
8) Bake for 15 to 20 minutes until the bagels are golden brown. Be sure to rotate the baking sheets about 12 minutes into the baking to ensure even browning. |
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