Homemade Bagels...For Real!

I’ve made these 3 times now and have perfected it to deliciousness!

http://allrecipes.com/recipe/real-homemade-bagels/detail.aspx

I use my (awesome) Cuisinart food processer, and don’t knead for a full 8 minutes. Usually just let it run for a couple minutes until the dough is stretchy. This recipe makes 8 good size bagels for me. I skip the honey in the water, and haven’t felt I needed it (that would be very expensive too??). My bagels float immediately, so it is important to cook them for 1 minute, and NO LONGER. I did 2 minutes the first time and they started to fall apart. I also bake at a lower temp (400) to decrease getting a hard outside crust. I probably left him in a total of 20 minutes, but just keep an eye on them, you don’t want them getting too brown because they will be hard once they cool. I top with poppy seeds, sesame seeds, sea salt, and onion powder, and sprinkle these on as soon as the come out of the boiling water. They are so good! I would like to experiment with using some whole wheat flour to make them a little healthier, and let you know how that goes :)

And obviously making lox bagels with them is the best way to serve them up!