Jake Widmann

1.) Combine all ingredients in a large bowl. Mix until it begins to come together.
2.) Knead until a dough forms then dump out onto a lightly floured counter and knead until the dough is smooth. Place into a greased bowl and cover with towel until it has doubled in size. NOTE: I put mine in the oven with the light on (be sure to put a sticky note on your oven control panel though!)
3.) Dump dough onto counter once it has doubled. Flatten into a rectangle and divide into 8 pieces (or more for smaller bagels).
4.) Shape each square by folding in the corners, then pinching around the seams until the dough is fully closed up. Place down on the counter and roll beneath your hands for a few seconds to tighten. Set aside and repeat for remaining squares.
5.) Grab the dough ball. Poke a hole in the middle. Stretch and pull the dough into a ring so there is about a 2 inch opening. Place onto a lightly floured baking sheet with parchment paper. Repeat for remaining dough balls.
6.) Cover and let rise again until bagels are big and puffy (an hour or two in the oven with light on).
7.) When bagels are ready, boil a pot of water. Add 1 tbsp sugar & 1 tbsp baking soda to boiling water. Boil your bagels for 30 seconds on each side. Remove and let cool.
8.) Preheat oven to 425°F. Brush bagels with egg wash (add any toppings after egg wash) then bake in the oven for about 20 minutes…until tops are golden brown.
9.) Let cool. Slice and freeze in an airtight bag. Remove and toast as you need them.