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In 1/2 cup of the warm water, pour in the sugar and yeast and 2 TBS honey. Do not stir. Let it sit for five minutes and then stir the yeast and sugar mixture until it all dissolves in the water. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Pour 1/3 cup of warm water into the well. Mix and stir in the rest of the water as needed. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dishtowel. Let rise in a warm place for 1 hour, until the dough as doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces and shape it into a round. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/3 the diameter of the bagel and place it on a lightly oiled cookie sheet. Repeat the same step with the remaining dough. After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425 degrees.
Bring a large pot of water and 1/4 cup honey to a boil. Reduce the heat and use a slotted spoon or skimmer to lower the bagels into the water. Once the bagels float to the top let them sit there for 1 1/2 minutes and then flip them over to a boil for another minute. Apply eggwash and your choice of toppings to bagels. Once all the bagels have boiled and have been topped with your choice of toppings, transfer them to a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown then cool on a wire rack.