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Ingredients
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Dough Ingredients
Onion Bagel Ingredients
Raisin Bagel Ingredients
Toppings (optional)
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shaping and Boiling
- 5
Shape Bagels
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center, gently stretching it into a bagel shape.
- 6
Boil Bagels
Bring a large pot of water to a boil. Carefully drop bagels into the boiling water, cooking for 30 seconds on each side. Remove and drain on a clean towel.
Topping and Baking
- 7
- 8
Bake Bagels
Preheat the oven to 425°F (220°C). Place the bagels on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.
Cooling and Serving
- 9
Cool Down
Remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes before serving.
- 10
Serve
Enjoy your freshly baked bagels plain, with cream cheese, or your favorite spread!