Bagels using Pizza Crust Mix

Serves: 6 | Prep Time: 45 min | Cook Time: 20-30 min 

Ingredients:

 

Instructions:

Preheat and Prepare. Position an oven rack in the center of the oven and preheat to 375F. Line 12-by-18-inch rimmed baking sheets with parchment

** Using Instant Yeast **: Stir together the pizza mix instant yeast , in a large mixing bowl, or bowl of your electric mixer.  Add the warm water Proceed to Mixing instructions.

Mixing Instructions
Combine dough:  If using a mixer, attach a paddle attachment, then stir on low until just combined for a minute, then turn the speed to high and beat for 6-8 minutes.   Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.

By Hand 
Stir and Mix Ingredients. If using hands, use bare hands to stir and 'mush' together ingredients until a dough forms. Knead together in bowl for 8-12 minutes or until a smooth dough forms.  

Cover bowl with plastic wrap and allow dough to hydrate/rest for 45 to 60 minutes on the counter in a warm place until doubled in size. Or cold proof up to 24 hour and Brought back to room temperature before using  about 90 minutes before using it.


Shape Dough.

Lightly Flour a silicone mat or rolling surface. It should barely be covered with a fine film of flour.

 

Divide the dough into softball sized portions. You can make them smaller for a mini bagel, or larger for a deli-sized bagel. Flatten each portion into a small disk, then put the edges of each disk toward the center to create a ball, and pinch to seal. Repeat.

 

Turn the balls over and using light pressure, gently roll the dough balls on the floured surface of the rolling surface until the surface is smooth. Flatten each ball into a disk, about 4 times as high as it is wide. For standard bagels this works out to 4 inches by 1 1/2 inches thick.

Make the Holes. Very gently, with a chopstick or finger, poke a hole into the center of each ball. With floured or oiled hands, work the holes until they are about 1/2 inch in diameter. Set aside on prepared sheets.

Proof the Dough. Let the bagels rise in a warm place (90F) for 30-45 minutes. If the dough cold this could take up 90 mins for them proof until doubling.


Heat the water with baking soda bagels are rising, heat a pot of water, at least 3 inches deep, until the water is at a rolling boil.

Boil Bagels. Drop bagel into the water, and simmer for 3 minutes. Turn the bagel over and simmer for another 4 minutes. Bagel will swell while boiling, so we recommend no more than 2-3 bagels at a time. Set boiled bagels back onto prepared pans, and repeat process until all bagels are boiled.

Bake. Place bagels in oven and bake for 20-30 minutes or until deep golden brown. Total bake time will be about 30-40 minutes for standard bagel, less for mini bagels, and more for bakery style bagels.

Cooling and Storage. Allow to cool on a rack completely before slicing in half. Store in an airtight container.