Found this online; it was AMAZING. I'm putting it here for safekeeping. I cut this in half and used one package of yeast, so the two packets of yeast of a guess. I'll have to try it and see.
Also, I made plain ones so I didn't "waste seseme seeds" (anonymous quotation...ahem). If you want to add seeds of some sort, place bagels on seeds right after it boils (only one side!) and cook that side first.
Ingredients
3 cups of flour (375 g.)
1 1/4 - 1 1/2 cups water
1 T. sugar
1 1/2 tsp. salt
2 packets rapid rise yeast
1 T. oil (I used olive)
1/2 tsp. baking soda (apparently optional, but theoretically makes crust thicker)
Directions
1. Mix all ingredients except baking soda into a large bowl (I proof the yeast in water separately, but the recipe said it wasn't necessary)
2. Knead for 10 minutes (important!)
3. Divide into 8 equal-sized pieces, and roll each piece into a ball. Let sit for 20 minutes.
4. After 20 minutes are up, roll each ball into a rope about as wide as your two hands, and wrap it around your non-dominant hand and pinch the ends shut so it forms a ring
5. Begin to boil water, adding baking soda, and preheating oven to 425 (just so they'll be ready when you need them)
6. Let the shaped bagels sit for 20 minutes
7. After 20 minutes, when the bagels are nice and puffy, place bagels (as many as can fit, don't crowd!) on the water for 1 minute; turn and boil for another minute
8. Take bagels out to let them dry for about a minute, then place on parchment paper (or a lightly-greased baking sheet)
9. Cook for 10 minutes; flip over and cook for another 10 minutes
10. Let cool before eating (or don't :)
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