instant dry yeast
pot of water (for boiling)
1In a large bowl, lightly mix together flour, sugar, and salt.
2Add yeast and water, then knead together ingredients with hands to create a sticky but manageable dough.
3Take dough out onto flat floured surface.
4Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min.
5Add sprinkles of water or flour as necessary to keep the dough manageable — it will get elastic but pretty stiff.
6Roll out dough into long tube and cut 1 inch sections as seen in picture.
7Use your finger to poke a hole into the center of each piece.
8Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
9In the meantime, fill a large pot with water and a teaspoon of sugar and bring to a simmer.
11When the dough is ready, carefully drop them into the water (doing batches of 2 at a time) and let them simmer for about 15 seconds on each side, flipping them only once.
12The bagels should float when ready.
13Use a slotted spoon to remove bagels and place onto a baking sheet.
14When all bagels are boiled and no baking sheet, bake for approx. 15 minutes, or until golden brown.