Plain Bagels

Plain Bagels Recipe: Simple and Delicious
Looking for a classic breakfast recipe that's easy to make and always satisfying? Look no further than our Plain Bagels recipe! These delicious bagels are perfect for a quick breakfast or a mid-day snack, and they're sure to please even the pickiest eaters.

Ingredients (serves 6):

- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water
- 1 teaspoon salt

Cooking Tips:

- Make sure your water is warm, but not too hot. If it's too hot, it can kill the yeast and your bagels won't rise properly.
- Knead the dough well to develop the gluten. This will give your bagels a chewy texture.
- Don't skip the boiling step! Boiling the bagels before baking them gives them their signature chewy exterior.

Instructions:

1. In a large bowl, combine the flour, sugar, and yeast. Add the warm water and stir until a dough forms.
2. Turn the dough out onto a floured surface and knead for 10 minutes, until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour.
4. Preheat your oven to 425°F.
5. Bring a large pot of water to a boil and add the salt.
6. Divide the dough into 6 equal pieces and shape each piece into a ball. Use your finger to poke a hole in the center of each ball and stretch the dough to form a bagel shape.
7. Boil the bagels for 1-2 minutes on each side, then transfer them to a baking sheet lined with parchment paper.
8. Bake the bagels for 20-25 minutes, until golden brown.
9. Let the bagels cool for a few minutes before slicing and serving.
Appearance and Taste:
Our Plain Bagels are golden brown on the outside and chewy on the inside, with just the right amount of sweetness. They're perfect for toasting and slathering with cream cheese, or for making a breakfast sandwich with your favorite toppings. You won't be able to resist the delicious aroma of freshly baked bagels wafting through your kitchen!
Type: Breakfast Dish

Main Ingredients:

- All-purpose flour
- Active dry yeast
- Warm water