Real Homemade Bagels

Ingredients

Contains: wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Bagels
• 1 1/4 cups water
• 4 1/2 cups bread flour
• 3 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon instant yeast
• 4 quarts water
• 1 cup honey (optional)
• Toppings
• 2 tablespoons poppy seeds (optional)
• 2 tablespoons sesame seeds (optional)
• 2 tablespoons dried onion flakes (optional)
• 1 tablespoon coarse salt (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the 1 1/4 cups water to about 110°F (43°C). In a large bowl, stir together the bread flour, sugar, salt and instant yeast, then add the warm water and vegetable oil and mix into a shaggy dough.

2. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic. Dust with a little of the measured flour only if very sticky.

3. Place the dough in an oiled bowl, cover, and let rise in a warm spot about 1 hour until doubled in size.

4. Divide the dough into 6 equal pieces and roll each into a smooth ball. Poke a hole through the center of each and stretch to a ring about 2 inches (5 cm) wide. Rest uncovered 10 minutes.

5. Preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper. Bring the 4 quarts water to a boil in a wide pot, stir in the honey if using, then reduce to a gentle simmer.

6. Boil the bagels in batches for 30 seconds per side, then lift out with a slotted spoon and drain on a clean towel.

7. Arrange the boiled bagels on the prepared sheets. Sprinkle with poppy seeds, sesame seeds, dried onion flakes and coarse salt, if using.

8. Bake 15 to 20 minutes, until deep golden brown and hollow-sounding when tapped. Cool on a rack before serving.