BAGELS

I am a recipe "tweaker". I like (LOVE) to find a good, solid recipe, test it, tweak it and make it my own. This does not mean I make it better... I just make it mine and that is what makes it special. I love to cook and bake and I love to serve others. Making a recipe my own allows me to create delicious food and share it with people I love.
Special. Food is so special.

This recipe has been tweaked. It is no-fail. It is delicious. You can trust me... you will make someone feel very special by making these for them.

BAGELS

3 C lukewarm water
2 packages yeast
2 T salt
1 1/2 T sugar
6 1/4 C flour (bread flour works best)

Combine water, yeast, salt and water in a bowl and allow to rest 5 minutes. Add flour and mix well. Cover with a warm towel and allow to rise 2 hours.

Preheat oven to 450. Form bagels by rolling small pieces into small balls, flattening slightly and piercing a hole through the center (or use a doughnut cutter). Rest formed dough on a floured surface, covered in plastic wrap for 20-30 minutes. You should be able to get a dozen bagels out of this recipe.

BAGEL WATER

8-10 quarts water
1/2 C sugar
1 t baking soda

Bring water to a rolling boil and drop bagels in 2 at a time (do not crowd) and allow them to simmer for 2 minutes on each side. Remove with a skimmer (or slotted spoon) and place on a flour dusted towel. At this point, you can season the bagels as desired (I like using poppy seeds, sesame seeds, cinnamon/sugar and plain old salt). Place bagels on a baking sheet or stone dusted heavily with cornmeal and bake 20 minutes, along with a baking pan filled with 2 cups boiling water to allow moisture into the baking process. They should be firm and lightly browned.