adapted from Nick Malgieri's book How to Bake
You can use some whole wheat flour in this recipe if you like, but add the smallest amount of flour first because the ww flour absorbs more liquid than the refined white flour. It's easier to add more flour than it is to add more liquid. They're easy and taste so much better than the ones you get in the store.
2 1/2 teaspoons active dry yeast (1 envelope)
1 1/2 cups warm water (110 degrees)
5-6 cups unbleached all-purpose flour (I've never, ever used 6 cups - sometimes I've used less than 5 cups)
3 tablespoons sugar
2 teaspoons salt
1. Whisk yeast into the warm water in a bowl and set aside.
2. In the bowl of your food processor (*see note*) combine the smaller amount of flour, sugar, and salt - and be sure to use the metal blade. Pulse the food processor to mix it and then add the yeast mixture and continue to pulse until the dough forms into a ball. Let it sit for 5 minutes and then run it again for 30 seconds at a time. This is a very firm dough. The rest of the flour is kneaded in by hand - I don't always use the rest of flour, though. It just depends on how moist or dry the dough is when I'm done with in the food processor.
3. Take the dough and shape it into ball and place in an oiled bowl and cover with plastic wrap. Let it rise until doubled, usually about an hour.
4. Bring a 6-qt. saucepan of water to a simmer.
5. Punch down risen dough and divide into 10 or 12 equal pieces. Roll each into a 8-10 inch cylinder and keep the dough covered as you work - you don't want it drying out. Moisten the ends of the cylinders with water and stick them together, so they form a circle.
6. Preheat your oven to 450 F.
7. I usually let the bagels rise somewhat (not for longer than about 20 or 30 minutes) before simmering. I just like for them to be a little bigger when baking them. They'll still rise in the oven after the simmering process, so doing this second rise isn't necessary at all. Place your bagels, no more than 2 at a time, in the simmering water for about a minute, turn, and simmer for another minute. Remove bagels and drain. Do this with all of the bagels. When they're dry, bake them on a baking sheet lined with parchment paper and bake for 20-30 minutes, or until golden brown and shiny.
8. Transfer to a rack and cool. Oh, and then eat!
*Note: Make sure your food processor can handle this much flour!! This is how I burnt up the motor in my old food processor. To mix the dough by machine, mix all of the ingredients in the bowl of your heavy-duty mixer and mix on low speed using the dough hook. Do this for ten minutes or until the dough is smooth and elastic.
**You can sprinkle your bagels with sesame seeds, or poppy seeds if you like before baking - sprinkle them on just after they come out of the simmering water so they stick.
