Best-Ever Bagels

By Addie

Ingredients

• 1 envelope dry yeast
• 1 cup warm water
• 3 1/4 cups all-purpose flour
• 2 large eggs, beaten
• 1/4 cup honey
• 4 tablespoons granulated sugar, divided
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1/3 cup rolled oats

Preparation

Step 1

Dissolve yeast in warm water in a large bowl.


Add 11/2 cups flour, the eggs, honey, 2 tablespoons granulated sugar, vegetable oil and salt and mix well. Add remaining flour and the oats and mix well.


Knead on a floured surface until smooth and elastic. Place in a greased large bowl, turning to coat surface; cover. Let rise in a warm place until double in size, about 11/2 hours. Divide dough into 16 equal portions. Roll each portion of dough into a 7-inch rope.


Shape each rope into a ring, sealing ends together. Arrange on a baking sheet. Let rise, covered, until double in size, about 1 hour. Place on a lightly floured surface.


Preheat the oven to 375º.


Combine 2 quarts water and the remaining sugar in a large saucepot. Bring to a boil over high heat. Add bagels a few at a time to boiling water. Cook for 2 minutes per side. Transfer with a slotted spoon to the baking sheet. Bake until browned, about 20 to 35 minutes.
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Grandma's Secret Trick:

When shaping the dough ropes into bagels, Grandma had a method for a secure seal. She wet each end of the dough rope, then pressed them together and pinched all the way around to seal. For a smooth finish, she used damp fingers to seal the seam.