Homemade Bagels

Oh hello little misshapen rings of dough. You may not be the perfect shape but to me, you are perfect. I can see the bagel potential just oozing out of your precious whole wheat pores.

 And there you are just boiling away. In my pot. Who would have thought this day would come when your dough was risen, and rested, and rested again? Who thought I would have had the patience to leave you under that dishcloth for so long?  Yet here you are, bubbling away on your way to bagely glory.

 Now, now, look who is all dressed up for the occasion! Look at you all covered in your finest Sunday pepper-jack cheese. Or you over there with your sweet outfit of cinnamon sugar. And you, you saucy little thing in your garlic, I see you playing hard to get.

 Whole Wheat Bagels with a Smorgasbord of Toppings
2 teaspoons active dry yeast
2 teaspoons sugar
1 cup warm water
2 teaspoons salt
2 1/4 cup whole wheat flour
1 egg for egg wash
Toppings:
Cinnamon+sugar
cheese slices (I used pepper jack)
Minced garlic
sea-salt

Mix yeast, sugar, and water in a bowl and let bubble for 5 minutes. Stir in salt and flour with a fork until it starts to form into a ball. Flour hands and knead dough on floured surface for 5 minutes. Place it in a greased bowl in a warm place, covered for an hour. Divide dough into six balls and place under dishtowel for another 30 minutes. Form into rings and place rings in boiling water for 4 minutes, two minutes on each side. Once mostly dry, cover in egg wash and add toppings. Bake in 415 degree oven for 25 minutes.