🥯 Bagels

Ingredients

• 500 g bread flour
• 7 g active dry yeast
• 10 g table salt
• 1 tbsp honey, plus 1 tablespoon for the water
• 1¼ cup water, about 100°F
• 2 tbsp sesame seeds, or other toppings (optional)

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Counter: in a paper or plastic bag, about 3 days (NDSU’s figure for bread).
• Freezer: slice them first, bag them, up to 3 months (University of Missouri); toast from frozen.

Nutrition

Steps

You’ll need: bowl or stand mixer, large wide pot, slotted spoon, baking sheet with parchment.

1. Stir the yeast and honey into the warm water. Add the flour and salt and knead 10 minutes; the dough is stiff and smooth.
2. Cover and let it rise until about 1½ times bigger, about 1 hour.
3. Divide into 8 pieces (about 100 g). Roll each into a 9-inch rope, wrap it around your hand so the ends overlap under your palm, and roll the overlap on the counter to seal. Set them on parchment.
4. Cover and rest 20 to 30 minutes, until they float when dropped in a bowl of water. (Or refrigerate overnight for more flavor; boil them straight from the fridge.) Heat the oven to 425°F.
5. Bring a large pot of water to a boil with 1 tablespoon honey. Boil 2 or 3 bagels at a time, 1 minute per side (2 minutes for chewier bagels). Lift out, drain, and add toppings while wet.
6. Bake 18 to 22 minutes, until deep golden. Cool on a rack at least 20 minutes.