Ingredients
- 1 1/2 cups warm water 110°F
- 2 3/4 teaspoons instant yeast
- 4 cups bread flour spooned and leveled, plus extra for dusting
- 1 1/2 tablespoons granulated sugar
- 2 1/4 teaspoons salt
- 2 teaspoons olive oil for greasing the bowl
- 2 quarts water for boiling
- 3 tablespoons honey
- 1 egg white beaten with 1 tablespoon water for egg wash
Instructions
- In a large bowl, combine the warm water with instant yeast. Stir lightly and let sit for 5 minutes until foamy.
- Add the bread flour, sugar, and salt to the yeast mixture. Mix until a stiff dough forms.
- Knead the dough for about 6-7 minutes until it is smooth and slightly tacky. If the dough feels too sticky, add a bit more flour, but avoid adding too much to prevent dryness.
- Lightly oil a clean bowl with olive oil. Place the dough in the bowl, cover with a clean cloth, and let it rise in a warm spot for about 60 minutes until it's double in size.
- Punch down the dough and divide it evenly into 8 pieces. Shape each piece into a ball and poke a hole (1 1/2–2 inches in diameter) in the center, forming the bagel shape. Preheat your oven to 425°F.
- In a large pot, bring 2 quarts water to a boil and stir in 1/4 cup honey. Boil the bagels in small batches for 1 minute on each side. Remove them with a slotted spoon, place on parchment-lined baking sheets, and brush with the egg wash.
- Bake for 20 to 25 minutes until the bagels are a deep golden brown. Allow them to cool on a wire rack before serving.