In a large mixing bowl, combine warm water and the active dry yeast. Let this mixture sit for about 5 to 10 minutes until it becomes frothy. This step ensures your yeast is active and ready to work its magic.
Once the yeast mixture is bubbly, pour in the Pamela's Bread Mix. Mix it using a wooden spoon or spatula until it comes together. The mixture might be a bit sticky; that’s perfectly okay!
Next, add the vegetable or olive oil to your dough. If you’re using honey and garlic powder, now's the time to add them too. Mix thoroughly until everything is well combined. Ensure you don’t have dry pockets of flour; the dough should be moistened evenly.
Transfer your dough onto a floured surface. Knead it for about 5-7 minutes until it’s smooth and elastic. If you find it too sticky, dust a little extra flour. Just don’t overdo it; too much flour may toughen your bagel.
Preheat your oven to 425°F (218°C) during this step. Divide your dough into equal parts. I usually aim for 8-10 pieces. Roll each piece into a ball, then poke a hole in the center using your finger. Carefully stretch it to form your bagel shape.
Bring a large pot of water to a rolling boil. This is crucial for achieving that nice bagel texture. Gently drop the formed bagels in batches. Boil each for about 2-3 minutes on each side. Remove them using a slotted spoon and let them drain on a cooling rack.
Once boiled, place your bagels on a baking sheet lined with parchment paper. Bake them for around 20-25 minutes or until they turn a beautiful golden brown. Your kitchen will smell divine, and you’ll be itching to dig in!
