In a large bowl stir together dry ingredients of yeast and half of the sugar with the warm water. Let sit for approximately 10 minutes until bubbling. Using a separate bowl mix together the flour, salt, and leftover sugar.
Pre-heat oven to 375 degrees F.
In the first bowl stir in your vegetable oil then add the mixture from the second bowl in. Stir until a dough thickens and forms. Using a greased mixing bowl or own surface, Begin to stretch dough on surface with flour and knead dough until smooth. Approximately 15 minutes until the desired consistency and use more flour as needed if surface becomes too sticky. Once at desired consistency, let sit in an oil bowl for around 2 hours or until double in original size.
Divide dough into 5 parts or as many as the dough will allow for desired sizes. Roll out each piece into long ropes stretching over 1 foot in each piece. Shape into circular sized bagels, as pictured above, and pinch ends firmly to seal the connection. Place on pre-parchment paper baking sheets and align as needed. Brush tops with an egg or two and glaze with everything seasoning or desired seasoning. Let rise for 15-30 minutes and then bake in oven for 15 minutes or until desired consistency.
Transfer to cool rack and eat! Pair with cream cheese, capers, and lox for a Yom Kippur breakfast before the fasting with the family!
Recipe Created By: Max Kaplan
Picture Citation: From “The Boy Who Bakes”
Ingredients
Directions
In a large bowl stir together dry ingredients of yeast and half of the sugar with the warm water. Let sit for approximately 10 minutes until bubbling. Using a separate bowl mix together the flour, salt, and leftover sugar.
Pre-heat oven to 375 degrees F.
In the first bowl stir in your vegetable oil then add the mixture from the second bowl in. Stir until a dough thickens and forms. Using a greased mixing bowl or own surface, Begin to stretch dough on surface with flour and knead dough until smooth. Approximately 15 minutes until the desired consistency and use more flour as needed if surface becomes too sticky. Once at desired consistency, let sit in an oil bowl for around 2 hours or until double in original size.
Divide dough into 5 parts or as many as the dough will allow for desired sizes. Roll out each piece into long ropes stretching over 1 foot in each piece. Shape into circular sized bagels, as pictured above, and pinch ends firmly to seal the connection. Place on pre-parchment paper baking sheets and align as needed. Brush tops with an egg or two and glaze with everything seasoning or desired seasoning. Let rise for 15-30 minutes and then bake in oven for 15 minutes or until desired consistency.
Transfer to cool rack and eat! Pair with cream cheese, capers, and lox for a Yom Kippur breakfast before the fasting with the family!