• In the bowl of a stand mixer (using a dough hook), combine the water, sugar or malt syrup, and yeast and stir
• The mixture will become foamy in about 10 minutes, if using Rapidrise yeast, continue on without waiting 10 minutes for foam
• Add flour and salt to the foamy yeast mixture. Stir together with the mixer on low for 3 minutes. As flour begins to incorporate, turn mixer up (still at the second lowest speed). Let dough mix for about 15 minutes. With powerful mixers, this could take just 10 minutes so look for physical cues that the dough is ready
• Around 8 minutes, a ball should form and you should see it start to pull away from the sides of the bowl "slapping" the sides of the bowl
• Once dough is formed, remove from mixer and transfer to a large slightly oiled bowl (I put 2 teaspoons of oil in the bowl and spread it around with a paper towel)
• Cover and let rise in a warm place until doubled in size, about 1 hour
• Line two large baking sheets with parchment paper
• Punch down the dough in the bowl to release some air and turn it out of the bowl onto a clean work surface. Divide dough into 12 pieces, if you would like mini bagels divide dough into 16 pieces
• Shape the bagels by cupping your hand around each dough ball and moving in a circular shape. You will tighten the ball and form a circle. Then slightly flatten the ball by pressing down on it with your palm. Next, press your finger through the center of the now flat piece ensuring you poke all the way through. Stretch the dough around your fingers to widen the hole. Set aside and repeat
• Let shaped bagel dough sit, loosely covered and rest for 15 minutes
• Preheat oven to 425F
• Prepare your pot by filling it with 3QTs of water. Add in sugar or barely malt and bring to a boil. Once water reaches a boil, lower to a simmer and add baking soda
• Boil bagels for one minute on each side, flipping them over with a slotted spoon, about 5 at a time, making sure not to crowd the pot too much.
• Place boiled bagels onto parchment lined sheet pan, spacing them at least 3 inches apart
• Bake for 10-15 minutes or until bagels are golden brown. The smaller you made the bagels, the faster they will cook! My mini bagels took about 8 minutes.
• Remove from oven and let cool

Make the bagel bites!

• Lower oven to 375 degrees. Cut bagels in half and place onto clean sheet pan with parchment paper
• If making plain pizzas, spread about a tablespoon of sauce onto bagel bite and top with cheese. You can really explore whatever toppings you want here, just made sure not to completely cover the bagel in cheese as it will fall off and burn
• When topped, place bagels in the oven for 8 minutes or just until cheese is melted. Let cool and enjoy!