Homemade bagels that are fresh out of the oven are delicious! Once you get the technique down, they are relatively easy to make.
During quarantine (2020), we stopped going to our grocery store to pick up fresh bagels in the mornings. After a few months, I decided to try making bagels at home. I could not believe how much I missed bagels!
Bagels are delicious by themselves, but I especially like them with peanut butter and jelly or as a breakfast sandwich (with scrambled eggs and bacon)!
When making the hole in the bagels, use your thumb to press a hole through the center of the dough ball and then use your index fingers to stretch out the dough to make the hole about 1" in diameter.
It may seem that the dough is to wet when it comes out of the boiling water, but this is good. The moisture on the dough makes for a crunchy exterior while keeping the interior nice and soft.
The water needs to be between 100-110 degrees (Fahrenheit) to active the yeast; I use a thermometer to check the water temperature. The sugar also helps the yeast bloom.
Make sure to thoroughly combine the salt into the flour; salt can kill the yeast if applied directly to the yeast.