Authentic Homemade Bagels

Begin by combining yeast and warm water in a large bowl, stirring gently to soften the yeast. Continue stirring until the yeast dissolves completely. Next, add 2 tablespoons of sugar and a small amount of oil to the mixture, followed by 6 cups of flour and salt. Mix everything together thoroughly until a cohesive dough forms, sticking to the sides of the bowl.

Transfer the dough to a floured surface and knead, gradually adding small amounts of flour as needed. The ideal consistency for the dough is slightly stiff and resistant to shaping, so work in as much extra flour as you can comfortably handle. Knead the dough for 12-15 minutes, or until it becomes smooth and elastic.

Shape the dough into a ball and place it in an oiled bowl, turning to coat the dough evenly. Cover the bowl with a damp cloth and let the dough rise for about an hour, until it has doubled in size and leaves an impression when pressed with your finger.

Once the dough has risen, punch it down and divide it into thirds. Roll each piece into a rope shape, then cut the rope into four equal pieces and shape them back into balls. To create a bagel, roll the first ball into another rope that is approximately 2 inches longer than your hand. Form a ring shape with the dough, overlapping the ends about half an inch and sealing them by rolling the edges with your palm on a floured surface.

If the dough resists rolling, you can help it along by dabbing on a small drop of water with your finger. Place the bagels evenly onto two nonstick baking pans or lightly oiled baking sheets, cover them with a damp cloth, and let them stand for about 20 minutes, or until they have puffed up slightly.

While the bagels are proofing, prepare a boiling water bath by filling a 4-quart saucepan 2/3 full of cold water and adding 1 tablespoon of sugar. Bring the mixture to a boil, then carefully drop 2 or 3 bagels into the water at a time. Wait for them to rise to the surface, then cook for 1 minute, turning once.

Use a slotted spoon or skimmer to carefully lift each bagel out of the boiling water and drain it momentarily. Transfer the bagels to a dish with your desired topping, if applicable. Arrange them evenly onto two nonstick baking pans or lightly oiled baking sheets.

Finally, bake the bagels in a preheated oven with steam at 500 degrees F (260 degrees C) for about 20 minutes, or until they are well-browned. Turn the bagels over when the tops begin to brown and continue baking until they are done.