Ingredients
Equipment
Method
- Mill your flour. I always weigh in grams for better accuracy.3 cups hard white wheat or 420g, 1/4 cup Kamut or 35g
- Add warm water, yeast, and sugar to the bowl of a stand mixer. Mix with a spoon and let sit for 5 minutes or until foamy.1 1/2 cup warm water or 330g, 2 tbsp honey or sugar, 2 1/4 tsp instant yeast
- Add the flour and salt and mix until just combined. Let it rest for 5 minutes. After 5 minutes turn mixer on the lowest setting and knead for 10 minutes.1 1/2 tsp salt
- If you are using a bosch mixer transfer dough to an oiled bowl, if using a kitchen aid you can leave the dough in the mixer for the proofing time. Allow to proof for 1-2 hours. Until it's doubled in size.
- Towards the end of the proofing time preheat your oven to 425℉ and get the 3 quarts of water boiling in a large pot. Once the water is boiled add the baking soda and mix.3 quarts water, 1 tbsp baking soda
- Oil a clean surface and place the dough onto the surface. Split into 7 equal pieces. Roll each one into a ball then poke a hole in the center or the dough ball. To make the center hole bigger take your index fingers on both hands and stretch the dough until its a bigger hole. Add the bagels to the boiling pot of water and boil for 2 minutes total flipping halfway through.
- Place boiled bagels onto a parchment lined sheet pan and top with desired topping or leave plain. Bake for 18-20 minutes.
topping ideas- everything bagel seasoning, cheese, cinnamon sugar
Notes
Topping ideas - Everything bagel seasoning, cinnamon sugar, cheese.
If you don't have kamut on hand just use all hard white/red.