Instructions
Add sugar and yeast to ½ cup (120ml). Let it sit for five minutes then stir it in to dissolve.
In a large bowl mix the flour and salt together, make a well and add your yeast and sugar mixture.
Pour 1/3 cup (80ml) of warm water into the well and mix in the remaining water as needed. You want your dough to be firm and moist so you may need a tablespoon or two of water.
Knead the dough for about 10 minutes until it is smooth and elastic on a floured surface. You want to work in as much of the ½ cup of flour listed in ingredients for kneading. You want firm stiff dough.
In a oiled bowl place your dough and cover the bowl with a damp dish towel. Allow to rise for an hour or until doubled in sized.
Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces and you can use a scale to be precise. For into round balls like you would buns. NOTE: If you are adding mix ins like cheddar, raisins or flavourings, add them in here when you share into round balls.
Coat your fingers in flour and gently make a hole in the middle of the dough balls and stretch out your bagels. Place shaped bagels on a lightly oiled cookie sheet cover with a damp kitchen towel and allow to rest for 10 minutes.
Preheat your oven to 425ºF
Fill a large, wide pot with 2 quarts of water, add in your honey.
Add in bagels into the water 2-4 at a time, making sure they have enough room to float around and cook for a 1 minute on each side.
Carefully remove the bagels and Using a pastry brush, brush the egg wash on top and around the sides of each bagel and place on a parchment lined baking sheet.
If you want to add toppings to your bagels, do so as you take them out of the water the egg wash helps the toppings to stick before baking the bagels.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a parchment-lined baking sheet.
Bake for 20 – 25 minutes, or until golden brown
Cool on a wire rack and enjoy!
