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1
Fill a small bowl with the warm water and sprinkle yeast, followed by sugar, over the water. Let sit until foamy, about 5 minutes. Combine bread flour and kosher salt in a large mixing bowl. Add yeast mixture and stir with a wooden spoon to incorporate. Knead until a sticky dough forms, about 1-2 minutes. Continue to knead for an additional 5 minutes. Transfer dough to a large bowl lightly rubbed with olive oil. Cover bowl with plastic wrap and let sit until doubled in size, about 2 to 2 1/2 hours.
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2
Divide dough into 10 equal portions and form into balls. Lay each ball on baking sheet lined with parchment paper, cover again with plastic wrap and let rest for 20 minutes. Line 2 additional baking sheets with parchment paper and set aside.
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3
Take each ball of dough and, using your hands, poke a hole through the center with your thumb and stretch/shape as needed to form the bagel. Lightly oil your hands if dough is too sticky. Place formed bagels on the baking sheet about 2 inches apart. Cover lightly with plastic wrap and let sit an additional 20 minutes.
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4
Preheat oven to 500u00b0F.
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5
Heat a large stock pot full of water over high heat and bring to a boil. Carefully drop bagels, one by one, into the boiling water. Take care not to crowd the bagels, dropping in only 3-4 at a time. Boil bagels for 30 seconds on one side, flip and then boil for an additional 30 seconds. Remove bagels with a slotted spoon and then place on the baking sheet. Add toppings (i.e. sesame seeds, cinnamon sugar, poppy seeds, sauteed onions, cheddar cheese and jalapenos), if desired, at this point. Quickly place bagels in the oven for 5 minutes. After 5 minutes, lower heat to 350u00b0F. Bake for an additional 8-10 minutes or until golden brown. After golden brown, flip the bagels over and bake an additional 5 minutes. Remove from the oven and let cool on a wire rack.
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6
Enjoy!
