This recipe graciously came from a customer. Bagels may be a bit of work but they are worth it. We gobbled one up with yogurt cheese from Slate River Dairy and homemade jam which was pretty darn amazing.

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6 cups Partially Sifted Flour
½ tbsp yeast
1 tbsp salt
2 tbsps sugar
1 tbsp oil, plus extra for coating dough
2 cups warm water
2 tbsp sugar for poaching

Mix together the flour, yeast, salt and sugar. Add the oil to the water and mix it into the flour mixture. It will be tough but that’s exactly what we’re looking for. Knead the dough for about 10 minutes, roll into a ball and coat with a bit more oil. Allow the dough to rise for 1-2 hours.

Once the dough is raised, split it into 15 separate pieces. Roll each piece into a rope and use a bit of water to help seal the edges. Place the bagels on parchment lined baking sheets and allow them to rise for half an hour or so.

Boil a large pot of water with the remaining 2 tablespoons of sugar. Once roaring, poach each bagel for a minute flipping them halfway through. Once they’re all boiled, bake them for 20 minutes at 425°F.