Sesame Bagels

Ingredients:

1 1/2 cups warm water
2 1/4 tsp. yeast
4 Tbsp sugar
2 1/2 tsp. salt
3 1/2 to 3 3/4 flour

Glaze
1 egg white
1 1/2 tsp warm water
sesame or poppy seeds

Pour 1/4 cup of the warm water into a small bowl and sprinkle the yeast over it.  Stir it with a fork and let it sit for about 5 minutes until the yeast dissolves and the mixture becomes frothy.

Combine the remaining 1 1/4 cups of warm water and the dissolved yeast in a large mixing bowl.  Stir in 3 Tbsp of sugar and the salt.  Add 2 cups of the flour and stir until dissolved.  Stir in enough of the remaining flour to make a dough that is firm and not too sticky.  It should not stick to the bowl but should keep a finger indentation when pressed on.  Kneed for 10 minutes.  Go ahead, use that mixer.

Transfer the dough to an oiled glass or ceramic bowl, turning it a few times to coat the entire surface. Cover with a cloth and let it rise in a warm place for an hour.

When dough is ready, punch it down.  Yay, we love this part.

Turn it onto a floured surface and divide the dough into 8 equal pieces.  Shape each piece into a ball and press it down with your fingers.  Using your floured thumb, poke a hole in the middle of the dough to create the bagel shape.  Keep pulling and twisting until it takes the desired shape.

Cover your new little bagels with a cloth and let them rest while you bring a large pot of water to a boil.  Add remaining 1 Tbsp of sugar to the water.  Boil each bagel for about 1 minute on each side.  The longer you boil the chewier your bagels will be.

Use a skimmer or slotted spoon to dry your bagel slightly from the boiling water.  Place boiled bagels on a parchment paper lined baking sheet.  Whisk your egg white and water together in a small bowl.  Brush over the top of your newly boiled bagles and sprinkle with desired seeds.  We chose sesame seeds.

Bake at 400 for about 22-25 minutes or until golden brown on the top.  Let them cool completely on a wire rack.

Viola!