Ingredients

• 1 cups warm water

• 1/2 cup beet juice; room temperature

• 2 1/4 tsp active dry yeast

• 4 cups bread flour

• 2 tbsp granulated sugar

• 1 tbsp salt

• 1 egg, lightly beaten

• 1/4 cup poppy seeds
  

Instructions

1. In the bowl of an electric mixer, stir together the warm water, beet juice, and yeast. Let it sit for 5 minutes or until the yeast is foamy and activated.

2. Add the bread flour, sugar, and salt to the bowl, and stir until a shaggy dough forms.

3. Fix the mixer with a dough hook and knead on medium speed for about 10 or until the dough becomes smooth and elastic.

4. Place the dough in a lightly greased bowl, cover it with a warm, damp towel, and let it rise in a draft-free place for 1 hour or until it has doubled in size.

5. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

6. Divide the dough into 8 equal pieces. Roll each piece of dough into a ball, then use your fingers to poke a hole in the center of each ball and stretch it out into a ring shape.

7. In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of sugar to the water.

8. Boil the bagels, 2-3 at a time, for 1-2 minutes on each side, or until they float to the surface.

9. Remove the bagels from the water using a slotted spoon and place them on the prepared baking sheet.

10. Brush the beaten egg onto the top of each bagel, then sprinkle with poppy seeds.

11. Bake the bagels for 20-25 minutes or until they are golden brown and cooked through.

12. Let the bagels cool on a wire rack, then slice and serve.