Homemade Bagels

In a small bowl, dissolve the sugar in warm water.

Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.

In a large mixing bowl, combine the bread flour and salt.

Once the yeast mixture is ready, pour it into the flour mixture. Stir until a shaggy dough forms

Turn the dough out onto a lightly floured surface and knead for about 10 minutes.

Continue kneading until the dough is smooth and elastic.

Add more flour if the dough is too sticky, or more water if it’s too dry.

Lightly grease a clean bowl with olive oil.

Place the dough in the bowl, turning it to coat all sides with the oil.

Cover the bowl with a damp cloth and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Punch down the dough and turn it out onto a lightly floured surface.

Divide the dough into 8-12 equal pieces (depending on your preferred bagel size).Roll each piece into a ball, then poke a hole through the center with your finger.

Gently stretch the dough to form a ring shape. Place the shaped bagels on a lightly floured surface, cover loosely, and let them rest for about 10 minutes.

Preheat your oven to 425°F (220°C).Line a baking sheet with parchment paper or a silicone mat. Bring a large pot of water to a boil, and add the honey.

Carefully boil the bagels, a few at a time, for 1-2 minutes on each side.

Use a slotted spoon to remove the bagels from the water and place them on the prepared baking sheet.

Whisk the egg and brush each boiled bagel lightly with the egg wash.

Sprinkle your preferred toppings (sesame seeds, everything bagel seasoning) over the bagels after applying the egg wash. Leave some plain if you prefer.

Bake the bagels in the preheated oven for 15-20 minutes or until they are golden brown

Transfer the bagels to a wire rack to cool before serving.