4 C. Bread Flour
1 T. Sugar
1 1/2 tsp Salt
1 T. Vegetable Oil
2 tsp. Instant Yeast
1 1/2 c. Water 120-130F
Combine 2 cups flour, sugar, salt, yeast in your Mixer.
Add oil to the water and pour into the mixing bowl, mixing until smooth and creamy looking.
Add remaining flour and continue to knead with the dough hook for several minutes until the dough is uniform and smooth.
Dough will puff up like this!
Preheat oven to 425F
Roll each of the dough balls into a long "snake" until it will wrap around your hand, forming a circle. Fuse well, then roll with the palm of your hand. Do not make your circles small, or when the bagels rise
Let them rest for 20 minutes. In the meantime, bring a pot of water to a boil, grease a large sheet pan.
Boil the bagels on each side for 1 minute, let them dry for a moment then place on oiled sheet pan.
Bake at 425 for 10 minutes. Remove from oven, flip bagels, bake for additional 10 minutes.
You can add any number of flavors you desire, in the photos above I actually made Cinnamon Raisin Bagels.
I simply added 1/3. Raisins, 1 tsp Cinnamon and an additional 1 T. Sugar to the dough (before adding the remaining 2 cups of flour).
© Can Stock Photo Inc. / albertocc311