Homemade Bagels

The Gourmandise School   of Sweets and Savories     Holy bread. There's a certain magic to making things from scratch. It's magic on the pocketbook, but the fairy dust on the cake takes place when you take 5 ingredients, treat them 5 different ways and end up with anything from a focaccia to doughnuts to bagels. Sofia's been teaching our bagel class for a year now between handling our hotline calls and running her food tour business. It's one of our favorite classes to work the desk, because next to the smell from our Artisanal Breads classes, there's nothing quite like fresh bagel smells from the oven.    Like most of our recipes, you can make it your own. Want cream cheese? You'll have to take the Bagel class yourself or book one of our Cheesemakingclasses to learn the magic tricks that rennet and dairy can produce. Homemade Bagels Base Bagel Dough Makes 8 medium Bagels. In place of letting the dough rise for one hour at room temperature, lower the amount of yeast to 1-3/4 tsps and let the dough rise overnight in the fridge.   2 tsps active dry yeast 1 Tbsp plus one tsp sugar 1-1/2 cups water (plus 1/2 cup for later) 3-1/2 cups bread flour, plus extra for dusting 1-1/2 tsps fine sea salt 1. In a bowl take the 1-1/2 cups water and add yeast and sugar. Without stirring let sit for 5 minutes, then mix until all is dissolved. 2. Whisk together the flour and salt in a large bowl, make a well and add the yeast/sugar mixture. Combine slightly and then add the additional water. (You may need a bit of extra water to help it come together, add 1 Tbsp at a time until you have a slightly moist dough.) 3. Knead the dough in the bowl until it comes together then transfer to a floured surface and continue to knead until the dough forms a firm ball. 4. Place the dough in a large bowl that has been lightly coated with olive oil. Cover with plastic or a towel and allow to rise for 1 hour. 5. Once the dough has doubled in size, punch it down, and allow it sit for another 10 minutes. 6. Cut the dough in 8 even portions and roll into balls by cupping your hand around it and moving in a circular motion while the dough is on a surface. 7. Take a slightly floured finger and pierce the dough balls in the center and create a small ring. Set aside and cover with a towel for 10 minutes. 8. In large pot, bring water to a boil. Gently place the bagels in the water and boil for approximately 1 minute on each side, the longer you boil the chewier the bagel will be, no longer than 2-1/2 minutes per side. 9. Once boiled place on a slightly oil parchment and egg wash. Add any toppings you'd like. Then place in the oven and bake at 425° for 20 minutes. Cool them on a wire rack. Everything Bagel: Mix together 1 tsp of each and sprinkle after egg-washpoppy seeds, sesame seeds, dried onion and garlic and salt. Wishing you a delicious day,  Clémence and Hadley