Ingredients
- 1 1/2 cups warm water about 95°F to 100°F
- 2 1/4 teaspoons active dry yeast 1 package
- 4 1/2 tablespoons sugar
- 4 1/2 cups bread flour plus extra if needed
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/3 cup honey plus 2 tablespoons for boiling
- Adequate water for boiling
- Sesame seeds or poppy seeds or a mix of both for topping
Instructions
- In a large measuring cup, combine the warm water, yeast, and sugar. Mix well and let sit for a few minutes until foamy.
- In a large bowl or stand mixer bowl, whisk together the bread flour and kosher salt. Add the yeast mixture and olive oil. Mix until a dough begins to form.
- Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add extra flour, 1 tablespoon at a time, until it holds together and remains soft.
- Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and let it proof for about 1 hour or until it's doubled in size.
- Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and let rest for 5 minutes.
- Roll each dough ball into a long rope (about 8-10 inches). Bring the ends together, overlapping them by 1-2 inches, and press firmly to seal the joint.
- Place the shaped bagels on a lightly floured surface, cover loosely with a towel or plastic wrap, and let them rise for 30 to 45 minutes.
- Preheat your oven to 450°F. In a shallow pot, combine enough water to cover the bagels and stir in 2 tablespoons of honey. Bring the mixture to a simmer.
- Gently lower one bagel into the simmering water and boil it for about 45 seconds on each side. Use a slotted spoon to remove it.
- Immediately dip the hot bagel into a plate of sesame seeds (or your chosen topping). Place it on a parchment-lined baking sheet and repeat with the remaining bagels. Bake in the preheated oven for 16 minutes until golden brown, flipping halfway through.
- Remove the bagels from the oven and let cool on a rack for at least 30 minutes before slicing and serving.
