Bagels II
You can get a denser variety of the plain white bagel using this simple recipe. It also provides comprehensive instructions for making bagels the old-fashioned way.
Pour warm water into a large bowl, add the yeast, and stir to dissolve.
Add 2 tablespoons of oil and sugar.
salt and 6 cups of flour.
Mix thoroughly until the dough comes together and pulls away from the bowl’s sides.
On a floured surface, turn out the dough and knead it, adding a little flour as needed.
The dough for bagels should be quite stiff.
As much extra flour as you can comfortably incorporate while kneading.
12–15 minutes of kneading until elastic and smooth The dough should be formed into a ball and placed in a sizable bowl that has been lightly oiled.
Cover and allow dough to rise completely until a finger impression is preserved and does not sink into the dough (about an hour)