1 cup warm water
½ package (½ tablespoon) dry active yeast
1 tablespoon molasses
1 tablespoon light corn syrup
2 cups bread flour
1 teaspoon salt
1 tablespoon sugar
Water
Some flour for kneading
Some cornmeal
for bagel bottoms
- Add 1 cup of warm water
- Add half a package of yeast or about half a tablespoon
- Stir that
- Add 1 tablespoon of molasses
- Add 1 tablespoon of light corn syrup
- Give that a quick mix
- Add 2 cups of bread flour (shift it)
- Add 1 teaspoon of salt
- Mix this around until we get a nice ball that we can work with on the table
- Using a little bit of flour on the table
- Leave some to the sides so that you can always add more when the dough gets a little too sticky to work with
- Knead it for about at least 6–7 minutes
- Keep folding it over until it getting a little dry
- That it’s ready to go is if you pinch the dough, and it’s got the same feeling as your earlobe
- Put it back into the bowl and let this rise (place this in the oven. What i did in the oven was i boiled pot of water, and that should create enough heat for this to, to rise. And plus, it adds the, just the right amount of moisture to it)
- After the dough it’s about double the size (about 40 minutes) punch it down
- Cut this into 4 sections
- Roll these into little balls
- Rise a second time for about 25 minutes
- Punch little holes
- Prepare a medium-size pot of boiling water
- Add a tablespoon of sugar
- Stir it around
- While we have this boiling, i’m also going to pre-heat our oven to 400 degrees
- Boil the bagel for about 1 minute each side
- Put boiled bangel to the baking pan
- Sprinkle some cornmeal on on the top
- Flip them over
- Bake this for 25 minutes at 400 degrees
- After 25 minutes pull these out of the oven then let this cool off