About the Recipe
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Ingredients
For the bagels:
1 and 1/2 cups of warm water
2 and 3/4 teaspoons instant or active dry yeast
4 cups flour
1 tablespoon granulated sugar or packed light or dark brown sugar (or barley malt syrup)
2 teaspoons salt
nonstick spray or 2 teaspoons olive oil (for coating the bowl)
1 egg beaten with 1 tablespoon water (for egg wash)
For boiling:
2 quarts water
1/4 cup honey (or barley malt syrup)
Preparation
Preparing the dough:
Step 1
In a large bowl, whisk the warm water and yeast together. If you have a stand mixer, you can whisk the water and yeast together with the dough hook attachment. Allow the mixture to sit in a covered bowl for 5 minutes.
Step 2
Add the flour, brown sugar, and salt to the mixture. If kneading by hand, combine ingredients until a dough forms. If using a stand mixer, beat on low speed for 2 minutes. The dough will look somewhat dry and be very stiff.
Step 3
Place the dough out onto a lightly floured surface. Knead the dough for about 4-5 minutes with lightly floured hands. Be sure to knead by hand for this step -- the dough is too heavy for the stand mixer to knead!
Step 4
Grease a large bowl with oil or nonstick spray, and place the dough in the large bowl and turn it so that the dough is completely coated in the oil. Cover the bowl and allow the dough to rise at room temperature for 1 - 1.5 hours or until it doubles in size.
Step 5
With parchment paper or silicone baking mats, line two large baking sheets
Shaping the bagels:
Step 6
Punch the dough down to release any air bubbles when it is ready
Step 7
Divide the dough into 8 equal pieces.
Step 8
Shape each piece into a ball.
Step 9
Press your index finger (or thumb) through the center of the ball to make a hole about 1.5-2 inches in diameter.
Step 10
Cover the bagels with a kitchen towel. As you prepare the water bath, let the bagels rest for a few minutes.
Water bath:
Step 11
Before preparing the water bath, preheat the oven to 425 degrees F.
Step 12
For the water bath, fill a large, wide pot with 2 quarts of water. Add the honey and whisk together. Bring the water to a boil, then reduce the heat to medium-high.
Step 13
Drop the bagels into the water 2-4 at a time. Be sure the bagels have enough room to float around.
Step 14
Cook the bagels for 1 minute on each side.
Baking the bagels:
Step 15
Using a pastry brush, brush the egg wash every side of each bagel.
Step 16
Place 4 bagels onto each lined baking sheet.
Step 17
Bake the bagels for about 20-25 minutes. Rotate the pan after about 10-12 minutes.
Step 18
Once the bagels are a dark golden brown, remove them from the oven and let them cool for about 20 minutes on the baking sheets. Transfer the bagels to a wire rack to cool completely.
Step 19
Slice, toast, top, and enjoy your bagels!
Note on storing bagels: Leftover bagels can be stored at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. To store these bagels in the freezer, let them cool completely -- any warmth will cause the bagels to become soggy. Then, place the bagels into storage bags and store them in the freezer -- just thaw them at room temperature and warm to your desire!