Emily Chan
In a large bowl, add the bread flour, salt, and sugar. If you don’t have bread flour, all-purpose flour can work, too, just not as well as bread flour. Measure out the water and yeast and mix them together. Pour the mixture in with the flour and stir until you reach a thick, doughy consistency.
Then, sprinkle some flour on a flat surface so the dough will not stick to it. Knead the dough for ten to fifteen minutes until it’s smooth. Afterward, transfer the dough back to the bowl and cover it with a dish towel. Let the dough rest for at least two hours.
Preheat the oven to 425 degrees Fahrenheit. Next, cut your dough into your desired size of bagels, then pinch the bottoms and roll it in your hand, so it seals the bottoms.
Boiling is the most important part of making bagels, which is the next step. Fill a pan with water and add honey. Bring it to a boil on the stove and let the bagels boil for thirty seconds on each side.
Sprinkle on the toppings of your choice and bake them in the oven for fifteen to twenty minutes on the middle rack. They can last four days if you store them in Tupperware!
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