Classic Bagels

This food is super simple and without any extravagant ingredients and tools. I like to whip some dough up the night before and serve them for breakfast on any given day. Although not in the recipe, everyone in my house loves to eat these with brown sugar butter when served at breakfast and everything bagel seasoning at lunch! It also goes super well with cream cheese!

Ingredients
Dough

• ​1 1/2 cups Warm Water

• 2 3/4 tsp Active Dry Yeast

• 4 cups Organic Bread Flour

• 1 tbsp Brown Sugar (granulated works too)

• 2 tsps Salt

• Extra Virgin Olive Oil spray (or just regular to spread over the bowl)

Boiling

• Half a Sauce Pan full of Water

• 1/4 cup of Honey

Wash

• 1 egg Yolk

• 1 tbsp Water

What To Do

1. Stir together, in a stand mixer fitted with dough hook, warm water and yeast until the yeast has fully dissolved.

2. Mix flour, sugar, salt in 1 at a time until well combined. Let it rotate slowly in the mixer for about five minutes.

3. Once your mixture is a smooth dough, grease a bowl with oil and set dough inside. Rub the dough around int the bowl so that it gets greased on every side. Cover with cheese clothe or plastic wrap and place it in a room temperature area to rise and let rise for at least 1 hr. If storing over night wrap it the same way but store in the fridge. If freezing wrap tightly in plastic warp and then place in a freezer bag and freeze.

4. Once your dough has risen to at least double its original size punch down on it to remove air bubbles.

5. Divide the dough into 8 different parts and roll into balls. Flatten each ball slightly. Using your finger poke a large hole in that center and widen it out. Lay out on a baking sheet and let rise while you make the boiling water.

6. To make the boiling water, fill a large sauce pan half full with water. Pour in the honey and bring to a boil.

7. Meanwhile Preheat the oven to 425˚F and lay out wax paper on baking sheets.

8. Once the water is boiling slip 2-4 bagels in (Varies per size of pan) the bagels should be able to float around easily without overlapping. Let soak on both sides for 1 minute.

9. Lay bagels on baking sheets. 4 bagels to a large sheet is the best so that they have plenty of room to rise.

10. Whip eggs and water together. Using a pastry brush, cover the tops and sides of the bagels with the wash.

11. Bake for about 25 minutes.

12. If stored at room temperature they will last for a couple days. If refrigerated about a week.

13. Enjoy!