These are really not overly time consuming. I have a stand mixer and so they don't require kneading the dough by hand either. Yay.
2 teaspoons yeast
1 1/2 tablespoons of white sugar
1 1/4 cups of warm water
3 1/2 cups of bread flour
3/4 tablespoon granulated garlic (could use garlic powder as a sub)
2 tsp salt
oil
fresh minced garlic or pre-minced garlic (from the produce section at the store)
baking soda
corn meal
put the yeast, water, & sugar into the mixer bowl and let it sit about 5 min.
add the flour, salt, and garlic. Attach the dough hook, turn on the mixer speed 1 for a minute then up it to speed 2. Mix it for 10 minutes. Transfer the dough to a lightly oiled bowl & cover with a piece of parchment (or pam type spray used on wax paper works) and cover that with a dry dish towel.
Leave it be for 1 hour.
Uncover and punch the dough. Turn on oven to 425. Get a pot going on the stove filled 2/3 with water and bring to a boil. oil 2 full size cookie sheets, dusting one of those with cornmeal. divide the dough into 8-10 pieces/balls. Poke your thumb through each and shape the bagel leaving the hole a couple inch wide and as you finish shaping sit it on the oiled sheet.
the water should be boiling now, add about 2 tablespoons of baking soda to it.
add each to the boiling water (I only do one at a time) 1 at a time boiling each side 20-30 seconds. Remove with a slotted spoon and put onto the oiled and cornmealed cookie sheet. Once you have them all done, place into the hot oven and bake 12 minutes. Remove and add the minced garlic to the top and place back into the oven for about 5 min. Remove from oven and transfer the bagels to a wire rack to cool.
I store mine in the refrigerator and toast them up with butter in the toaster oven. Mine keep for a week to 2 weeks in there if any last that long. You can freeze them though.
Tasty eats! Buttered, with cream cheese, or even as sandwich bread.
