Easy Organic Bagels
1 bag of Feel Good Dough Classic Dough
+Whisk in yeast package
1 ½ cup warm water (not above 105 F)
1 Tbsp canola oil
1Tbsp baking soda
Pot of boiling water
Bagel Seasoning (optional)
Add water to dough mix and combine using a heavy spoon. Add a tablespoon of water at a time if your dough looks too dry. You don’t want it to be sticky. Pour dough onto floured work surface and knead for 3-5 minutes. It should be somewhat tough but not feel dry. Place in a lightly oiled bowl and cover with a lid or plastic wrap. Let rise for 60 minutes.
Preheat oven to 450 F.
Divide dough into 8 equal pieces, roll each into a ball, place on parchment lined baking sheet. Cover with plastic wrap and let rest for 30 minutes. Using your thumb, poke a hole in the center of the dough balls and gently stretch until it forms a bagel shape. Place shaped bagel on parchment lined baking sheet, cover, and let rise for 15 minutes.
Bring 8-12 cups of water to a boil in a pot. A 12 quart pot works great. Add 1 Tbl of Baking Soda and 1 Tbl of molasses to the boiling water. Carefully place a bagel into the boiling water. If it sinks immediately let other bagels rise for 10 more minutes. When boiling your bagels don’t overcrowd them in the pot. Boil them for 1 minute on each side then place back on parchment lined pan. They will look wrinkled, but that will go away when they bake in the oven.
Bake the boiled bagels for 12-15 minutes and let cool on a wire rack before slicing.