Bagels

Prepare Dough

Whisk the water and yeast together in a large bowl to proof.

Add the flour, 1 Tbsp. sugar, and salt. Mix until too stiff to work.

Turn dough out onto a lightly surface and knead to form a stiff, dry dough, adding more flour as needed if dough becomes too sticky.

Place dough in a lightly greased bowl, cover, and let rise until doubled.

Fill a large, wide pot with 2 quarts of water, add remaining sugar, and bring to a boil. Preheat oven to 425.F. Line two large baking sheets with parchment.

Shaping

Punch down the dough and divide into 8 pieces. Roll each into a ball, press a hole in the center, and stretch to form a hole. Place bagels on prepared sheets.

Cook

Boil bagels, ensuring there is room for them to float around. Cook 1 minute per side, up to 2 minutes for chewier bagels.

Bake for 20-25 minutes, rotating half way, until dark golden brown. Let cool on sheets, then remove to a wire rack. Repeat with the second batch of bagels.