Recipe By: Brandt Young @dads.table
1.5 Cups warm water
2 and 3/4 teaspoons instant or active dry yeast*
4 cups bread flour, plus a bit more for work surface and hands
1 Tablespoon Honey
2 teaspoons salt
coat a bowl with nonstick spray or 1 Tablespoon olive oil
egg wash: 2 eggs beaten with
1 Tablespoon water
4 quarts water
.5 cup (60g) honey (or barley malt syrup)*
1. Dough: Whisk the warm water and yeast together in the bowl, Cover and allow to sit for 5 minutes.
2. Add the flour, honey, and salt, into the wet mixture and mix.
3. Turn the dough out onto a lightly floured surface, and knead for 4-5 minutes.
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature for and hour and a half or until double in size.
5. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Preheat oven to 425°F (218°C).
6. The bagel bath: Fill a large pot with 4 quarts of water. Whisk in the honey. Bring water to a boil, and reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 2 minute on each side.
7. Brush the tops of the bagel with an egg wash on top and around the sides of each bagel then sprinkle on toppings of your choice (I did cinnamon sugar, everything seasoning, sesame and garlic herb). Place on baking sheet and bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove and let cool.