The recipes that found me (thanks, algorithms) are the ones I save to my food archives  and bring to life with and for my family. We’re starting with bread, bagels, to be exact. This week’s recipe isn’t just about bagels. It’s about slowing down long enough to make something from scratch, something we can all enjoy together.

They disappeared within three days and are now a weekly staple in our meal planning.

Let’s break it down into four simple parts.

Serves: 8

Estimated Prep Time: 2 hours (including active + resting time)

Cook time: Baking: 25 minutes

Part 1: Yeast Mix

• 1½ cups warm water

• 1 packet active dry yeast

• 1 tbsp sugar

Instructions:
Mix ingredients together and let sit for 10 minutes until bubbly and active.

Part 2: Dough Mix

• 4 cups all-purpose flour

• 1 tbsp salt

• Yeast mix (from Part 1)

Instructions:
Combine all ingredients in a mixing bowl.
Mix and knead until a smooth dough ball forms.

Part 3: Rest

1. Rub olive oil inside a clean bowl to prevent sticking.

2. Place the dough in the bowl, cover, and let sit for 1 hour.

3. After 1 hour, punch the air out and reshape into a ball.

4. Cut into 8 equal parts and shape each piece into a bagel (poke a hole in the center, then stretch gently).

5. Place on a parchment-lined baking sheet.

6. Cover and let rest for 30 minutes (a towel or plastic wrap works great).

Part 4: Boil & Bake

1. Preheat oven to 400°F (200°C).

2. Bring a large pot of water to a boil.

3. Boil each bagel for 1 minute on one side, flip, and boil for 30 seconds on the other.

4. Return bagels to the parchment-lined pan.

5. Brush with egg white for shine.

6. Bake for 25 minutes, or until golden brown.

Result: Soft, chewy, golden bagels that taste even better the next day (if they last that long).

Stay tuned for the next recipe! We're making  Breakfast Biscuits!