Foody Friday: Bagels for Breafast

No running = enough free time to make my own household staples.

Like....

Bagels.

Those are some really crappy pictures. 

Finally worked out a recipe I like, with the right stretchy bagel texture (not pillowy like bread). The secret here is two-fold: one is working the dough hard enough to really develop the gluten, and the other is extra-long boiling time.

1 and 1/4 C warm water
1 TBS yeast
2 and 1/2 C white flour
2 C whole wheat flour
2 tsp salt
2 TBS olive oil
3 TBS sugar

Dissolve yeast in warm water. When foamed, add remaining ingredients. Stir to combine. When dough forms, knead for at least 5 minutes. You want very stretchy, developed dough. Work it to death. It should squeak when you knead it.
Put it in an oiled bowl, cover with a damp towel, and let rise for 2 hours in a warm place.
Punch down dough, knead lightly, and divide into 12 pieces. Roll into ropes and form bagels. Let them rest/rise for about 20 minutes.
Meanwhile, preheat oven to 475 and start boiling a large pot of water. Add 1/4 C sugar to the water. Drop bagels into boiling water carefully. Boil for 1 - 2 minutes per side (I like to boil mine on the longer side for a very chewy crust). Place on a greased cookie sheet and bake for 15-20 mintes.
Delicious.