Recipe

Prepare Dough

1. In large bowl, mix water, yeast, sugar and salt. Add whole egg, egg yolk, vegetable oil and ó cup of honey, and mix well. Sprinkle in bread flour and mix with wooden spoon, until dough comes together to form rough ball. Transfer dough to lightly floured work surface and knead for about 5 minutes until smooth, sprinkling in more flour if dough feels too sticky.
2. Place dough smooth side up in lightly oiled large bowl. Cover with damp kitchen towel and let rest for 20 minutes.

Prepare Bagels

1. Line 2 baking sheets with parchment paper and set aside. Pour 12 cups of water and remaining 1/2 cup of honey into large pot and bring to a boil. Cover with lid and reduce heat to simmer while preparing bagels.
2. With hands, punch down dough to remove air. Turn dough out onto unfloured work surface. Use knife to divide dough into 12 equal portions.
3. Working with 1 portion at a time, roll dough into rope, about 6″ long. Fold ends over each other and press down and roll to seal ends well to ensure bagels don’t come apart while being boiled. Place on first lined baking sheet. Cover bagels with thin kitchen towel and let rest for 20 minutes. Meanwhile, preheat oven to 450°F.

Cook Bagels

1. When resting time is nearly over, bring water back to a boil and remove lid.
2. Working with 3 bagels at a time, gently drop bagels into boiling water. As they rise to the surface, turn over and boil for another minute. Using spider strainer, remove bagels from water and place them on same lined baking sheet. Sprinkle bagels with choice of toppings. Repeat with remaining bagels.
3. Arrange boiled and seasoned bagels, evenly spaced, on second lined baking sheet. Bake until golden brown, 20 to 25 minutes. Transfer bagels to wire rack to cool slightly. Bagels are best eaten right away. Store leftover bagels, sliced in half, in airtight plastic bag in freezer for up to 1 month. Reheat bagel halves in toaster.