Made bagels for my Sunday bread making fun.

I hate to admit I peak the fun meter on Sundays by making bread of some sort.

Bagels are very quick to make compared to sandwich bread or French bread or cinnamon rolls, which calls for brioche.

I make bagels with about 3 to 3 1/2 cups of white flour, 1 cup of warm water, 1 package of yeast, sugar, salt and both oil and butter.

Proof the yeast in the water with a couple of teaspoons of sugar.

Mix about 2 1/2 cups of flour with the salt and add a tablespoon or two of cold butter in a food processor.

Add a tablespoon or so of oil to the water and pour it slowly into the flour with the food processor running. Add enough flour so it balls up.

Let it rest for 5 minutes and run the processor again for about 10 turns or so, then turn it out onto a floured surface.

Add enough flour to make a stiff dough and knead until smooth.

I let it rise for an hour or so (about double whatever that means). I punch it down and knead it and roll into a log shape. I cut it into to 9 or 10 even pieces, and roll into little logs with my hand and shape it into a bagel with a  hole in the middle (use your finger to make it big enough).

I put the bagels on a greased sheet pan and cover with a towel. While the bagels are rising in the pan I fill a large kettle with water and bring it to a boil. Also preheat the oven to 400. By the time the water is boiling the bagels are ready to take a boiling bath.

I drop them in for about a minute or two ( a couple at a time) then back to the pan and into the oven. Flip them after about 5 minutes or so and cook another 20 minutes. Probably about a 200 degree internal temperature, or until they are nicely browned and thunky.

Brush some melted butter on the bagels when you take them out of the oven.