Bagels

I'm not one to eat bagels. There's something about them that I don't really like. BUT, I finally tried a bagel that I was in love with. This is revolutionary guys! This has never happened! I ate 2 in one sitting, but was too full to continue eating the ones I made (even thought I wanted to).
This recipe is from my cooking class I'm taking here at Brigham Young University. The recipe is for plain bagels, but I'll be sure to give you some ideas on how to spice them up like I did. Try this recipe out and you won't be disappointed. Also, look and see what the cost per bagel is, it's crazy cheap!

Bagels

2 cups warm water
2 Tablespoons active dry yeast  $.14
3 tablespoons granulated sugar, plus 1 tablespoon  $.09
5 to 6 cups all-purpose flour  $.40
2 teaspoons salt  $.01
2 teaspoons vegetable oil  $.20
2 tablespoons yellow cornmeal  $.06

Toppings (as seen in photo): 

1/2 cup dehydrated onions  $.02

2 tablespoons poppy seeds  $.02

2 tablespoons sesame seeds  $.04

1 tablespoon kosher salt

Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)

Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled (about 20 to 30 minutes).

Preheat the oven to 400° F.

Grease a baking sheet with the remaining teaspoon of oil.

In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.

Tips: You make make the bagels plain, add cinnamon and sugar, or add the toppings suggested. This is a chance for you to be creative.

Total Estimated Cost
          with toppings: $.98          without toppings: $.90
Servings: 12
Cost Per Serving:
         with toppings: $.082         without toppings: $.075


Look at that! Stop buying your bagels for $.75 or more! You can make them for less than $.10 a bagel. It's worth the time and effort; and trust me, there are Good!