Bagels

Ingredients

3 cups all purpose flour
1 cup whole wheat flour
2 tbsp sugar
2 tsp oil
2 tsp salt
1 1/2 cup warm water
2 packets quick rise yeast
Optional: 2-4 tablespoons cornmeal

Directions

1. Stir two packets yeast and sugar into 1/2 cup warm water. Set aside until foamy.
2. Fill a large pot (one with a large diameter is easier to work with) slightly more than half full of water. Bring water to a boil. Preheat oven to 425 degrees.
3. Meanwhile, combine flour and salt in a bowl.
4. Combine yeast mixture, 1 cup warm water, and 2 tsp oil in a bowl.
5. Gradually add flour mixture to water.
6. Place dough on a floured surface and kneed for about 5 minutes, until soft.
7. Divide dough into 8 sections.
8. Roll each dough section into a snake, then pinch ends together to make a loop.
9. Set bagels aside to rise, approximately 5-10 minutes.
10. Cover a cookie sheet with a piece of parchment paper. Spray lightly with oil, then sprinkle with cornmeal, if desired.
11. Place bagels 1-3 at a time into the boiling water (depending on the size of your pot). The bagels will sink at first. After about 30-60 seconds, turn them over. About 30-60 seconds later they should start to float.
12. As the bagels begin to float, use a slotted spoon or small strainer to pull them out of the water and allow them to drip a bit into the pot. Place on cookie sheet, about 1/2 to 1 inch apart.
13. Repeat with remaining bagels until all 8 are on the cookie sheet.
14. Bake bagels for approximately 20 minutes or until browned. Remove from cookie sheet and let cool at least a bit before eating.