Dough
All-purpose flour [note 3] 4 ¼ cups 530 g 100%
Active dry yeast [note 4] 1 Tbsp + ½ tsp 14 g 2.64%
Warm water 45 °C (113 °F) 1 ½ cups 351.53 g 66.33%
White sugar [note 5] 3 Tbsp 40 g 7.55%
Salt 1 Tbsp + ¼ tsp 20 g 3.77%
Total n/a 955.53 g 180.29%
Boiling[note 6]
Water 1 gallon 3780 g 100%
White sugar [note 7] 1 Tbsp 10 g 0.26%
Total n/a 3790 g 100.26%
In large bowl, combine 1½ cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
3 minutes
Turn out onto a lightly floured surface and knead until smooth and elastic (8–10 minutes). Cover, let rest for 15 minutes.
8–10 minutes
Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
20 minutes
Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them.
7 minutes
Place on a greased baking sheet, and bake at 375°F (190°C) for 30–35 minutes. Remove from oven, eat hot or cold.
30–35 minutes
- •Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them 5 inches from heat for 1–1½ minutes on each side. Then put them into the hot water to be boiled as above. Do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.