BWH Bagels

1-1/2  cups		bread flour
1/2  teaspoon		instant dry yeast
1  tablespoon		sugar
1  teaspoon		salt
1  cup		lukewarm water
1  tablespoon		cane sugar
16-9/10  fl. oz.		large pot of water
1  cup		Whole Wheat Flour

Tip: For nutritional information on all the ingredients in BWH Bagels just click on each ingredient name. Then adjust the serving size for any BWH Bagels ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large bowl, lightly mix together flour, sugar, and salt.
Add yeast and water, then knead together ingredients with hands to create a sticky but manageable dough.
Take dough out onto flat floured surface.
Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15 min.
Add sprinkles of water or flour as necessary to keep the dough manageable — it will get elastic but pretty stiff.
Roll out dough into long tube and cut 1 inch sections as seen in picture.
Use your finger to poke a hole into the center of each piece.
Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
In the meantime, fill a large pot with water and a teaspoon of sugar and bring to a simmer.
Preheat oven to 375 F.
When the dough is ready, carefully drop them into the water (doing batches of 2 at a time) and let them
simmer for about 15 seconds on each side, flipping them only once.
The bagels should float when ready.
Use a slotted spoon to remove bagels and place onto a baking sheet.
When all bagels are boiled and no baking sheet, bake for approx. 15 minutes, or until golden brown.