Plain Bagels

1. Combine the warm water and yeast in a large bowl; let stand 5 minutes or until bubbles form on the surface. Weigh or lightly spoon all but 1/4 cup flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture. Stir until a soft dough forms. Turn the dough out onto a floured surface and knead for 2-3 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts for 30 minutes.

2. Turn the dough out onto a lightly floured surface and divide into 12 equal portions (I divided the dough into 2 large portions, then each of the 2 into 6 smaller ones). Working with 1 portion at a time (cover remaining dough to prevent from drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from the center to make a 1/2-inch hole. Place bagels on a baking sheet coated with nonstick spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).

3. Preheat oven to 450ºF.

4. To boil the bagels, combine water and sugar in a large pot or Dutch oven, and bring to a boil. Gently lower 3 bagels into the water. Cook for 30 seconds. Transfer bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with the remaining bagels, working in batches of 3. Divide the bagels between 2 baking sheets lined with parchment paper. Bake at 450ºF for 7 minutes. Rotate pans, and bake for 7 minutes or until golden brown (my bagels took a few more minutes, but it depends on your oven).

Cool on wire racks.

Enjoy!

Adapted from Cooking Light.