Combine 120 g luke warm water with sugar and yeast in a small bowl. Let the yeast activate, takes about 5 min.
120 g luke warm water, 2 tsp active dry yeast, 4.5 tsp granulated sugar
Combine flour and salt in a large bowl. Add the yeast mixture and mix with chopsticks.
440 g all purpose flour, 1.5 tsp salt
Add 160 g luke warm water a little at the time and mix with chopsticks.
160 g luke warm water
Knead the dough for about 10 min or until smooth and elastic. If the dough is to sticky, add more flour.
Place the dough in the middle of the big bowl, cover the bowl and let rise in a warm place. The dough should dubbed in size, takes about 1 hour.
Punch the dough, cover the bowl and let it rise for another 10 min.
Divide the dough into 8 pieces and make them into balls.
Press your finger into the center of the dough and create a hole. Stretch the hole so it becomes about ⅓ the diameter of the bagel. Place the dough on a baking sheet. Repeat same steps with remaining dough.
Cover bagels and let rise for 10 min. Meanwhile, preheat oven to 220ºC
Boil water in a large pot, then reduce the heat.
Use a slotted spoon to lower the bagels into the water. Once the bagels are in, they should float to the top. Let them sit there for 1 min, flip the bagels, then boil for another 1 min. Place the boiled bagels back on the baking sheet and repeat same steps with remaining bagels.
Brush bagels with egg and sprinkle sesame seeds.
Bake bagels for 22 min, then let them cool on a wire rack.
Enjoy your homemade bagels with a thick layer of cream cheese.
