Hungarian version


- 4 cups bread 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.


- Mix all the ingredients in a bowl. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
- Plop the dough down onto the counter, 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.
- Take each of the dough balls punch a hole in the middle of each with a floured finger. Pull gently to enlarge hole to about two inches. 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.
- After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling. Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute.
- Take them out a let dry for a minute and then place them on your oiled baking tray. Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done. Let them cool for at least 20 minutes.

-You can add any toppings you like to these. To make sesame, onions, poppy seed, etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.