Breakfast Week Part Deux: Homemade Bagels

There are days that I rock.  Days that I wake up early on a Saturday, take the pup on a run, come back and make myself a good healthy salad for lunch and spend the day reading something that probably should be on Oprah's Book List.

Then there are days that I don't exactly do that.......Days where I wake up at noon, make bagels, and then spend the remainder of the day drowning said bagels in cream cheese and watch She's All That and Never Been Kissed.  

Both of these days are winners. Being active and healthy: Awesome.  Carbs and Freddie Prince Jr?  Equally awesome

I can neither confirm nor deny what kind of day Saturday was....

Adapted from this recipe

What You'll Need

• 2 cup Flour
• 1 package Dry Active Yeast
• 3/4 cup Warm Water
• 2 Tbsp Sugar, divided
• 1 1/2 tsp Salt

What To Do:

1. In large bowl, combine 3/4 cups flour and yeast. Mix water, 1 1/2 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, mix in enough flour to make a moderately stiff dough.
2. Switching to a dough hook, knead for about 5 minutes on med-high, until smooth and elastic. Cover, let rest for 15 minutes.
3. Cut into 6 portions (when I make again, I'd probably only make this into 3 larger bagels instead of 6 rather small ones). Shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.