HOW TO MAKE BAGELS AT HOME
You’ll need:
1 tablespoon active dry yeast
1 1/4 cups warm water (110° to 115°)
3 tablespoons canola oil
3 tablespoons sugar
3 tablespoons plus 1/4 cup honey, divided
1 teaspoon brown sugar
1 1/2 teaspoons salt
1 large egg
4 to 5 cups bread flour
Thermometer
Large bowl
Slotted spoon
Optional toppings: minced onion, sesame seeds and poppy seeds
• In a large bowl, dissolve yeast in warm water (use thermometer to check temperature). Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg. Mix ingredients together well, then stir in enough flour to form a soft dough. The flour will give the dough just enough binding to stick together. It should feel very pliable and give way easily in your hands.
• Turn the dough out onto a floured surface, scraping the bowl as needed, and begin to knead by hand. Press and fold the dough. As you knead it, the dough will tighten, taking on a slightly elastic feel. A visual cue that the dough is close to perfect is when it loses its matte surface and gains a subtle shine. You’ll know it’s done when it feels smooth and heavy in your hands. This takes 8-10 minutes of kneading. When finished, grab a tea towel and cover the dough, letting it rest for 10 minutes.
• Punch the dough down. To help prevent your hands from sticking, moisten them with water before shaping the dough. Then divvy it up and shape it into 12 balls. Use your thumb to create a hole in the center of one dough ball. The hole should be about 1 1/2 inches wide. Next, stretch and shape the bagel into an even ring. This’ll prevent it from becoming lopsided and will help it cook evenly. Repeat with the remaining dough. Place the bagels on a floured surface. Cover and let them rest for another 10 minutes. After they’ve rested, flatten the bagels ever so slightly with your fingertips.
• In a large saucepan or Dutch oven, bring about 8 cups of water and the remaining honey to a boil. One at a time, drop the bagels into the boiling water. You’ll need to flip them soon enough, so don’t overload the pot. (It’s no fun trying to handle bagels in a crowded pot of scalding water.) Cook bagels for 45 seconds, then turn over and cook 45 seconds longer.
• Remove bagels from the water using a slotted spoon, allowing any extra water to drain off. Sprinkle desired seasonings on top of the bagels.
• Place the bagels about 2 inches apart on baking sheets lined with parchment paper. Bake at 425° for 12 minutes. Flip each bagel and bake 5 minutes longer or until golden brown. The end result? A dozen perfectly chewy, slightly sweet bagels.