Mix flour, salt, sugar, and yeast together in a mixing bowl.
Use dough hook and slowly pour water in the middle of the flour. Scrape down sides. Mix to combine.
Knead on low to medium speed until dough comes together and doesn’t stick to the sides of the bowl.
The dough should be firm, smooth, and slightly tacky. Not sticky. Stretch into a ball and cover.
Let dough rise, covered, 1 hour until doubled in size. Punch down and let rest 10 minutes, covered.
Divide your dough into 8 equal pieces. Shape each into a small ball.
Here it is the shaping process slowed down.
Coat your thumb in flour, then press it through the bottom seam and stretch while rotating.
Repeat with the rest of the dough balls until all the bagels have holes. Let rest 10 minutes.
Preheat oven to 425F and bring a skillet to low boil on the stove. Gently place 4 bagels in water.
Flip bagels after 2 mins and boil an additional 2 mins.
Remove boiled bagels to a silicone mat-lined or greased sheet pan.
Brush boiled bagels with egg wash (1 egg + pinch salt + 1 tsp water, whisked together).
Add your favorite toppings!
Now you’re ready to bake! 20 minutes at 425F.
Let them cool on the pan 5-10 mins.
You did it! You made bagels!
Slather with cream cheese and enjoy!
Get the recipe at The Practical Kitchen (dot com)