Homemade Bagel

Bagel in California is common for breakfast . I like its chewing bread texture, and it usually served with cream cheese, peanut butter or a more dedicate combination is with eggwich+sausage+bacon or tuna/chicken cheese melt. There are many varieties of bagel. It has cinnamon raisin, jalapeno, cheddar cheese, sesami seed, garlic, anion,poppy seed, wheat. The bagel i am making here is with raisin, sesami seed and cheddar cheese. It's my first time making bagel.. whoo.. a lot of first time.. it turns out pretty good although the shape is a bit small/uneven, but the texture and taste is satisfying. I will try to improve it next time by properly measuring each dough to make sure the bagel turns out all to be equal size :)

Recipe 1:

4 cups bread flour/Wheat Flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.

or

Recipe 2:

2 lbs bread flour
5 tsp ground cinnamon
1.5 tsp salt
560 ml lukewarm water
2 g active dry yeast
6 g. malt powder/Honey/Sugar
2/3 cup raisins

Method:
Mix all the ingredients in a bowl. Transfer the dough to countertop and knead for about ten minutes, or until the dough is uniform and smooth. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes Pre heat your oven to 425.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

Boil for about a minute, turn them over, and boil for another minute. Take them out and you may coat the bagel with either sesami seed, cheese, garlic/anion. Let dry for a minute and then place them on your oiled baking tray. Bake at 425F for 20-25 min.