Homemade Bagels

INGREDIENTS

• ¾ cup water 170 grams
• 1 teaspoon instant yeast 3 grams
• 2 teaspoons brown sugar 9 grams
• 2 cups all-purpose flour 240 grams, see note
• ⅛ teaspoon kosher salt
• ¾ cup honey 263 grams
• 1 large egg 50 grams, beaten

EQUIPMENT

• Kitchen Scale (optional)
• Hand Mixer (optional)
• Stand Mixer (optional)
• Baking Sheet

Instructions

• In a large mixing bowl, combine the water, yeast, brown sugar, flour, and salt.2 cups all-purpose flour,¾ cup water,2 teaspoons brown sugar,1 teaspoon instant yeast,⅛ teaspoon kosher salt
• Mix well using a wooden spoon, dough whisk, or hand/stand mixer until a rough dough forms.
• Place the dough on a lightly floured surface and knead until it is no longer sticky to the touch, about 5 minutes.
• Place the dough in a well-oiled bowl and let it rise until doubled in size, about 90 minutes.
• Once it has risen, punch the dough down and place on a floured surface again.
• Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
• Divide the dough into 8 equal pieces and roll each into a ball.
• Stick your finger through the center of the ball to create a hole and continue to shape the dough into a bagel.
• Bring a large pot of water to a rolling boil and whisk in the honey.¾ cup honey
• Boil the bagels one at a time for 1 minute per side.
• Place the bagels on the lined cookie sheet and brush them with the beaten egg1 large egg
• Season with your favorite toppings (optional).
• Bake until the bagels are golden brown, about 20-25 minutes.

NOTES

• Flour: For chewier bagels, use bread flour or a mix of bread and all-purpose flour. 
• If your dough has a wet consistency, your bagels will turn out crispier, which is something you might like.
• Use metal tongs to remove your bagels from the boiling water before placing them on the baking sheet to bake in the oven.
• Brushing a generous amount of egg over the bagels will leave them with a shinier crust.

Storage: Store homemade bagels in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.