Summary

Instructions

1. 1

   Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, whisk warm water and yeast. Cover and let sit 5 minutes.

2. 2

   Add the flour, sugar, and salt. Mix on low speed for 2 minutes (dough will be very stiff).

3. 3

   Knead 6–7 minutes in the mixer or by hand on a lightly floured surface until the dough is soft and slightly tacky. If sticky, add flour 1 teaspoon at a time. Dough should slowly bounce back when poked and pass the windowpane test.

4. 4

   Grease a large bowl with nonstick spray or olive oil. Place dough in the bowl, turn to coat, cover, and let rise at room temperature until doubled, 60–90 minutes.

5. 5

   Line two large baking sheets with parchment paper or silicone baking mats.

6. 6

   Shape the bagels: Punch down dough to release air. Divide into 8 equal pieces, shape each into a ball, poke a hole through the center, and gently stretch to a 1.5–2 inch hole. Loosely cover and rest while preparing the water bath.

7. 7

   Preheat oven to 425°F (218°C).

8. 8

   Water bath: In a wide pot, combine 2 quarts water and honey. Bring to a boil, then reduce heat to medium-high.

9. 9

   Boil bagels 2–4 at a time for 1 minute per side. Remove with a slotted spoon.

10. 10

    Brush tops and sides with egg wash.

11. 11

    Bake: Arrange 4 bagels per prepared sheet. Bake 20–25 minutes, rotating pans halfway, until dark golden brown.

12. 12

    Cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely. Slice, toast, and serve.

13. 13

    Storage: Store tightly covered at room temperature for a few days or refrigerate up to 1 week. Baked bagels freeze up to 3 months.