Directions

1. Pour the yeast into the bowl of a stand mixer; Add the water and sugar to bloom the yeast.
2. Measure out the flour and salt into a separate bowl and combine thoroughly.
3. Knead all the ingredients in a stand mixer for 5-10 minutes. The dough should come together with almost no dough sticking to the sides of the bowl.
4. Transfer the dough (using a spatchula) onto a clean surface and knead into a smooth ball of dough.
5. In a new bowl, add the olive oil to prevent the dough from sticking during the rise time.
6. Place the dough ball into the new bowl, coat the olive oil around the dough ball, and cover tightly with sticky wrap.
7. Place the bowl in a warm spot in the kitchen to let rise for 1-2 hours. The dough should double in size during this time.
8. Transfer the dough onto a clean surface and divide into 8 pieces.
9. Form each dough piece into a little ball and let rest on baking sheet (no parchment paper is needed).
10. Bring a large pot of water to a gentle boil.
11. Preheat the oven to 425 degrees (F).
12. Use your thumb to make a hole in the center of each dough ball and then use your index fingers to stretch out the dough to have the hole be 1" in diameter.
13. Once the water is boiling, place each bagel into the boiling water. You'll need to do this multiple batches to prevent crowding the pot.
14. Boil for 1 minute on each side and then return the bagels to the baking sheet.
15. When the bagels are wet, place any toppings on the bagels (like sesame seeds).
16. Bake for 20 minutes at 425 degrees (F).
17. Let the bagels cool for 10 minutes before eating!