Ingredients
Scale
- 1 1/2 cups warm water
- 4 tsp. active dry yeast
- 1/3 cup granulated sugar
- 4 1/2 cups all purpose flour
- 1 Tbsp. malt extract powder
- 2 large eggs
- 1 large egg yolk
- 1/4 cup vegetable oil
- 1 gallon water
- 1/3 cup honey
- Poppy seeds and/or sesame seeds for sprinkling
Instructions
- Stir yeast and sugar into warm water, alow to stand for 10 minutes. It should get very bubbly.
- In a large mixing bowl, combine flour and malt powder.
- Add the yeast mixture, 1 egg, the yolk, and vegetable oil. Stire wll to combine.
- Dump dough out onto a floured surface. Knead until soft and elastic, 5 – 10 minutes.
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap and allow to rise for one hour, or until doubled in size.
- Once dough has doubled, punch it down and divide into 12 – 15 equal sized balls.
- Preheat oven to 425 F.
- Measure water and honey into a large pot. Stir well and bring to a boil while you form the bagels.
- Roll each lump of dough into a thick ‘snake’ and secure the ends together.
- Once you have all the bagels formed, stir honey water and turn the heat down, allowing the water to simmer rather than boil.
- Two or three at a time, drop bagels into simmering water.
- Allow to cook for 1 minute, then flip and let the other side cook for another minute. Repeat with all the bagels.
- Drain well, place on a parchment lined baking sheet.
- Whisk remaining egg with 1 Tbsp. of water.
- Bruch over the tops and sides of each bagel, sprinkle generously with choice of seeds.
- Bake for 13 – 15 minutes, or until golden brown.