1 tablespoon active dry yeast
1 tablespoon sugar
1 3/4 cup warm water
4 cups bread flour (very important since you need to gluten to aid in the chewy factor)
1 tablespoon salt
extra sugar or honey and a pinch of baking soda for the bagel bath
assorted toppings (minced onion, minced garlic, kosher salt)
Bring a large pot of water to a gentle boil and preheat the oven to 400F. Add some sugar and/or honey and a pinch of baking soda to the water. Make sure to keep the water at a low boil.
Now it is time to turn that dough ball into a bagel. Poke a hole through the center of the dough ball with your finger. Twirl the ring round and round a bit to stretch the hole. Let bagels rest for about 7 minutes.
Using a slotted spoon, lower the bagels into the bagel bath. You can "bathe" about 3-4 bagels at a time. Boil for 2 minutes and then then flip and boil for an additional minute. Transfer the bagels to a wire rack to drain and then place them on a parchment lined baking sheet. Do this for all 12 bagels. Brush boiled bagels with lightly beaten egg and bake for 25 minutes or until golden brown. Cool on a wire rack. Slice and toast to serve.
These bagels freeze well.