Homemade Boiled Bagels

Combine the dry ingredients, specifically 1 1/2 cups of flour and a suitable amount of yeast, in a large mixing container. In a separate vessel, combine water, 3 tablespoons of sugar, and a pinch of salt. Blend these ingredients together to form a liquid mixture. Gradually add this liquid mixture to the dry ingredients and mix using a mixer for half a minute at low speed, ensuring all the sides of the bowl are well-mixed. Increase the mixer speed and continue blending for an additional 3 minutes. At this stage, manually incorporate just enough flour to achieve a moderately stiff dough consistency.

Transfer the dough onto a lightly dusted surface and engage in kneading until it becomes smooth, elastic, and well-developed. This process should take around 8 to 10 minutes. Cover the dough with a damp cloth and allow it to rest for 15 minutes.

Divide the dough into 12 equal portions and shape each portion into a smooth ball. Using your index finger, create a small hole in the center of each ball and gently expand this opening while shaping the bagel into an even, uniform shape. Cover the dough with a damp cloth and allow it to rise for 20 minutes.

In a separate pot, bring a gallon of water to a boil. Add the remaining 1 tablespoon of sugar and gently stir it into the boiling water. Reduce the heat to a simmering point.

Preheat your oven to 375 degrees F (190 degrees C). When the dough has risen, carefully place 4 or 5 bagels into the boiling water and cook for 7 minutes, turning them once. Remove the cooked bagels from the water with a slotted spoon and drain excess moisture.

Transfer the drained bagels to a greased baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove the bagels from the oven and serve them hot or cold.