Baby Bagels

Starter

1 cup flour (I add 2 Tbsp gluten also)

1/2 cup cool water

1/16 tsp yeast

Dough

all of the starter

1 cup lukewarm water

2 tsp salt

3 1/2 cups flour

1 Tbsp brown sugar

1 1/2 tsp yeast

1. Starter: Combine all ingredients and stir until smooth. Cover and let rest at room temperature overnight (14 hrs), until bubbly and expanded.

2. Dough: Combine starter with remaining dough ingredients and mix until form rough dough. Knead for 7 min in stand mixer.

3. Place in greased bowl and let rise for 90 minutes.

4. Place water and 1 Tbsp brown sugar in wide open pot just enough to touch the bottom of the steaming/cooling rack. Spray rack with PAM spray.

5. Preheat oven to 425.

6. Deflate dough and divide into 12 pieces. Roll each piece into a ball and poke a hole in the center and twirl it around your finger. I do 4-5 at a time since that is all that will fit on my steam rack. Heat the water to a gentle simmer.

7. Add bagels to rack and bring water to a full boil, cover the pan, reduce heat to medium, and steam bagels for exactly 2 minutes.

8. Remove bagels with tongs and place on greased cookie sheet. Repeat prior steps and then bake all at once.

9. Bake bagels for 20 minutes until golden brown.