Ingredients

• 12 oz warm water
• 2 oz sugar
• 1 oz oil
• ⅓ oz active dry yeast
• 1 egg
• ⅔ oz honey
• 1 tsp salt
• 20-25 oz flour

Procedure

In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 550g), one cup at a time, until a soft dough forms.

Turn dough out onto surface and gently knead until it begins to comes together. Continue to knead, adding flour as needed to prevent sticking, until you have a soft, dough that bounces back when you press on it — it should take 10 - 12 minutes.

When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest 30 minutes.

Cut dough into 16 pieces (about 75g each). Keep pieces covered with towel while you work.

Shaping:

Roll each piece into a 10 - 12 inch rope. Do not add flour to the surface, unless to prevent sticking.

Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.

Let bagels rest 30 minutes.

Add 350 g of honey to pot of water and bring to a full boil.

Handle rested bagels gently to keep their shape. Boil bagels in batches, 1 ½ - 2 minutes per side. Remove from water using a slotted spoon. Place onto cooling rack and sprinkle heavily with seeds.

Place bagels on heated pan in oven and bake until golden brown, 15 - 20 minutes.

Notes

ref: CBC