Ingredients
Scale
- 4 cups bread flour (high protein is best)
- 1.5 cups warm water (about 110°F)
- 2 teaspoons active dry yeast
- 1.5 tablespoons granulated sugar
- 1.5 teaspoons salt
- 1 egg (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, or everything bagel seasoning
- For the water bath: 2 quarts water and 1 tablespoon honey or barley malt syrup
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until it becomes foamy on top. This ensures your yeast is alive and ready to make the dough rise.
- In a large mixing bowl, whisk together the bread flour and salt. Create a well in the center and pour in the yeast mixture. Stir with a sturdy spoon until a shaggy dough forms and starts to pull away from the sides of the bowl.
- Turn the dough onto a lightly floured surface. Knead it by hand for about 10 minutes. The dough should be quite stiff but smooth and elastic. If it is too sticky, add a tablespoon of flour at a time until it is manageable.
- Lightly grease a large bowl with oil. Place the dough inside and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
- Punch the dough down to release air. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Use your thumb to poke a hole through the center of each ball and gently stretch it out to create a 1-inch hole.
- Preheat your oven to 425°F (220°C). Bring 2 quarts of water and honey to a boil in a large pot. Carefully drop 2 or 3 bagels into the water at a time. Boil for 1 minute per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Brush each boiled bagel with a beaten egg wash. Sprinkle your favorite toppings over the top. Bake for 20 to 25 minutes, or until the bagels are a deep golden brown. Let them cool on a wire rack before slicing.
- Cook Time: 2 hours 20 minutes
- Diet: Vegetarian