1 T sugar
1-1/2 t salt
1 T vegetable oil
2 t instant yeast
1-1/4 to 1-1/2 cups of warm water
Mix everything. The dough should be pretty still. Add more water if you're having trouble getting all of the flour incorporated. Kneed until the dough is smooth, about 10 minutes.
Cut the dough into 8 pieces and roll em up into balls and let them rest for 10-20 minutes. Preheat the oven to 425.
The recipe says to roll the dough into little snakes and connect the ends. I like to use my thumbs to make a whole in the middle of the ball and stretch them out a little so they don't have a seam.
Let them rest for 20 minutes while you boil a big pot of water and grease a baking sheet with vegetable oil or cooking spray.
Drop the bagels in the water. Make sure not to crowd them. Let them boil for a minute on each side, drain the water, and plop them on the baking sheet. You can also shake the moist bagels in some sesame seeds before putting them on the baking sheet to give them a toasty crust.
Bake for 10 minutes, flip em, and bake them for another 10 minutes.
Let em cool and they're ready!
