Ingredients
- 1 1/4 cups warm water (105-115°F)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon honey or barley malt syrup (optional)
- Toppings: sesame seeds, poppy seeds, dried onion flakes, etc. (optional)
Instructions
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In a large bowl, combine the warm water, sugar, salt, and yeast. Let the mixture stand for 5-10 minutes until it becomes frothy and foamy.
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Add 3 cups of flour to the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for about 10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and not too sticky.
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Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
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Punch down the dough to release the air bubbles and divide it into 8 equal pieces.
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Roll each piece into a smooth ball and use your thumb to poke a hole in the center, stretching the dough into a bagel shape with a hole in the middle.
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Place the shaped bagels on a parchment-lined baking sheet and let them rest for 10 minutes.
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Meanwhile, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add the honey or barley malt syrup to the boiling water (if using).
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Boil the bagels for 1 minute per side, then transfer them back to the parchment-lined baking sheet.
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If desired, top the bagels with sesame seeds, poppy seeds, dried onion flakes, or any other toppings of your choice.
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Bake the bagels for 18-22 minutes, or until golden brown.
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Remove the bagels from the oven and let them cool on a wire rack before serving.
Enjoy these delectable doughy bagels, perfect for brightening up your morning!
