Would I really be in self-isolation (you know, 2020 style) if, after all these breads, I hadn't baked bagels yet?
I advise you to read the entire recipe before proceeding in order to fully understand all the steps. Once you have made the recipe for the first time, it will be very easy to make the next few times, I promise!
For 12 bagels
Can be frozen.
4 cup all-purpose flour (I used unbleached flour)
2 teaspoons of salt
1 tablespoon quick-rising instant yeast
1.5 cups of lukewarm water
1/4 + 1/4 cup maple syrup
1/4 cup vegetable oil
Sesame seeds in sufficient quantity
In a large bowl, combine the flour, salt and baking powder. In a second, combine lukewarm water, 1/4 cup of maple syrup (previously lukewarm or reheated if it is cold) and vegetable oil.
Add the liquids to the dry ingredients and mix with your hand. Once all the flour is moistened, transfer the dough to an unfloured work surface. Knead for 5 minutes. The dough will be slightly sticky at first. The more the kneading progresses, the more it will be firm and will not stick to the work surface. Place the dough in a lightly oiled bowl, cover with a damp cloth and let rise in a warm and humid place for 30 minutes, ideally in the oven, turned off, the light on. It is important to time the risings as the dough should not rise too much.
Meanwhile, fill a large cooking pot with water and mix in the rest of the maple syrup. Line the bottom of one or two shallow plates with sesame seeds or bagel seasoning. You can also mix them half and half. Prepare 2 cookie sheets and set aside.
Once the first rise is complete, place the dough on a non-floured work surface and using a dough cutter or a knife, cut the dough into 12 approximately equal parts. One part at a time, roll the dough into a sausage shape about 11 inches long. Wrap the dough around your hand, joining the two ends in the palm and overlapping them about 2 inches. Slide your hand across the counter to allow the ends to roll under the palm to seal the bagel. (For a visual demo, click here!)
* If you have difficulty shaping the bagel in the traditional way, form a ball with each piece of dough. With your finger, punch a hole in the center of the dough and rotate the bagel in your hands, holding it in the center to make the hole bigger. It's simpler and just as effective, I tested both! *
Place 6 bagels per cookie sheet. Cover with plastic wrap and let rise in the oven with the light on for 15 minutes.
Place the rack in the center of the oven. Preheat the oven to 450F.
Towards the end of the rise, bring the cooking pot of sugary water to a boil. Place a cookie sheet or cutting board near the stove to place the bagels on once they have precooked in the water.
When the second proof is complete, cook 2 bagels at a time in boiling water for 3 minutes and turn halfway through (use a timer). Bagels will expand a lot. Remove from the water with a skimmer.
After all 12 bagels are pre-cooked, toss each bagel in sesame seeds or bagel seasoning. Place 6 bagels per cookie sheet. The baking sheet does not need to be lined with parchment paper if the bagels are well coated with seeds.
Bake one baking sheet at a time for 20 to 25 minutes depending on the strength of your oven. The bagels should be golden brown at the end of cooking.
Let cool then store in a plastic bag or airtight container for 2 days. If you plan to consume them later, it is best to freeze them.