Molly's Homemade Bagels Recipe
Chewy, soft, delicious bagels are one of breakfast's greatest treasures. Once you've tried such a bagel, the ones sold in six-packs at the store will never quite live up. This recipe is designed to make 24 bagels, but since they should be eaten within a few days, you can easily cut this recipe into thirds to make just 8 at a time. Ingredients: 10 1/5 cups of bread flour (do not use all-purpose! The extra gluten in bread flour is crucial to developing the bagel's signature chew). To get an accurate measure, make sure to sift, scoop and then delicately scrape away excess. 3 Packets of Active Dry Yeast 4 tbsp plus 1 1/2 tsp of sugar 4 cups of warm water, divided. (You want water between 110-120 degrees. If you don't have a thermometer you can tell that the water is the right temperature when it feels warm, but not hot to the touch) 4 1/2 tsp of salt 2 tbsp neutral oil such as avocado, sunflower seed, or a light olive oil. Do not use coconut oil or canola. 1/4 cup of hone...
