- All purpose flour - 2cups
- Water - 150 ml
- Sugar - 2 tbsp
- Salt - 1 tsp
- Yeast - 1 and 1/4 tsp
- Baking Soda - 1 tsp
Sift All purpose flour plus salt and keep aside
Warm the water so that its slightly above room temperature and add 1 tbsp sugar to it (in a bowl large enough to hold the risen dough - it will double in size)
sprinkle the yeast on top of the warm water and leave it aside - The yeast should foam and activate, it takes around 6-7 minutes.
Add the sifted all purpose flour to the yeast mixture and knead to form a soft dough that isnt sticky. you might have to add a bit more flour to get it to the right consistency . Check and add as required. The dough should be very soft and just short of being sticky.
Knead it well for about 8-10 minutes and set aside in the oiled bowl covered with a damp kitchen towel.
Allow it to rise for a minimum of 45 minutes up to 3 hours .
Punch the dough down and divide into 5 or 6 bals.
Roll these into a rope shape and form Bagels by pinching the ends that meet OR you can slightly flatten the ball and insert a hole in the center of the dough with a flour dusted finger and make a hole thats slightly larger than an quarter or 2 rs coin.
Keep these aside covered with a light towel for 15 minutes.
Preheat the Oven to 220 degrees centigrade ,Oil a baking pan or pizza pan with oil and keep aside.
Meanwhile Bring a large pot of water to a rolling boil , reduce the flame and add the remaining 1 tbsp sugar and 1 tsp baking soda.
Add the Bagels one or two at a time and boil for 1-2 minutes turning it over in between.
Drain the water and place the boiled bagels on the oiled pan and bake for 20 minutes or until the tops turn brown .
Cool on a wire rack for 30 minutes.
Tastes best toasted and smeared with cream cheese or plain butter and jelly.
NOTE :Brushing the bagels with egg wash will give a shiny top. I did not do that .