Boiled Bagels

I woke up with a weird urge to bake and anyone that knows me knows that baking stresses me out something fierce. So, I decided to make boiled Bagels. They’re one of my favorite types of bread because of how versatile they are!

1 Packet Active Dry Yeast
1 cup warm Water (110-112° F)
⅓ cup Sugar; divided
1 teaspoon Salt
2 ¾ cups All Purpose Flour; sifted
2 Tablespoons Sugar
¼ cup Corn Meal
1 Egg White; whisked
Toppings of choice (Poppy Seed, Everything, Sesame seeds, Cinnamon Sugar, etc.)

In mixer, add the yeast, warm water and half of the sugar; whisking until frothy. Let the mixture bloom for 10 minutes.
In a separate bowl, combine the flour and salt, then slowly mix in the yeast mixture. Mix until just combined and form a shaggy ball.
Grease a large bowl and place dough inside; cover with plastic wrap and place in a warm place to proof until doubled; about 1 hour. NOTE: You can speed things up by heating your oven to it’s lowest setting and turning it off once it’s heated up. Place the bowl inside and leave the door ajar. I’ve found it cuts the proofing time in half.
Turn the dough out onto a floured surface and separate into 9 equal portions. Roll each into tight balls and cover with a floured towel for 15 minutes.
Press your thumb into the center of each dough ball and twirl around your finger until a hole forms in the center. Place back on cutting board and cover for an additional 10 minutes.
Preheat oven to 375°F and bring a pot with 3” of water and remaining sugar to a boil.
Place a paper towel on the counter and add the corn meal to a baking sheet. Boil the bagels in batches for 30 seconds per side before scooping out and draining briefly on the paper towel. Place bottom side down on top of corn meal.
Once all of the bagels have been boiled, brush them with the egg whites and top with your desired toppings. Bake for 20-22 minutes.
Place the sheet pan on a cooling rack for 10 minutes to cool.