Adapted from Food Network
1 cup warm water (110°F)
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 tablespoons sugar
2 1/2 to 3 cups flour
1 teaspoon salt
1 cup (120g) dried mix fruit (I used this)
12 cups water
1 tablespoon sugar
1 tablespoon brown sugar
1. In a large bowl combined water, yeast, and sugar. Let stand until foamy, about 5 minutes. Stir in salt followed by 1 cup flour and dried fruit until smooth and combined.
2. Stir in another 1 cup flour until dough forms. Turn out onto lightly floured surface and knead until no longer sticky, smooth, and elastic, about 5 minutes. Add flour as needed.
3. Place dough into oiled bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour. (I put mine in the oven with just the oven light on).
4. Punch down dough and divide into 6 equal pieces, forming each piece into a ball. Press hole through center of the ball and gently stretch, making a hole about 1" wide. The hole will shrink when bagels rise. Place them onto a greased baking sheet and cover losely with plastic wrap and let rise, about 20-30 minutes.
5. Preheat oven to 400°F. Grease a clean baking sheet.
6. In a large pot, bring water and sugars to a boil. Reduce heat to medium-low for a slower boiling water. In batches, add the bagels to the water and boil them for 30 seconds on each side (if you have a stop watch, nows the time to use it!). Remove bagels from water using a slotted spoon and place onto wire rack to drain.
7. Place bagels onto baking sheet and bake for 25-30 minutes until golden and hollow sounding when tapped on the bottom.
8. Let cool completely on a wire rack before serving!
Makes 6. Great toasted with cream cheese or butter and jam!