Nutrition per serving may change if servings are adjusted.
1 1/4 cups lukewarm water
3 tablespoons honey
3 tablespoons sugar
3 tablespoons canola oil
1 tablespoon active dry yeast
1 tablespoon lightly beaten egg
1 teaspoon malt syrup, or powder
4-5 cups white bread flour, preferably unbleached
1 teaspoon kosher salt
6 quarts water
1/4 cup honey
1/2 cup poppy seeds, or sesame seeds
To make bagel dough & shape bagels: Whisk together 1 1/4 cups lukewarm water, 3 tablespoons honey, sugar, oil, yeast, egg and malt syrup (or powder) in a large bowl until the yeast dissolves. Stir in 1 cup of the flour. Then stir in salt and enough additional flour to make a soft dough, about 2 1/2 cups.
Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover the dough with a dish towel and let rest for 10 minutes.
Divide the dough into 14 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
To kettle & bake bagels: Meanwhile, preheat oven to 450 °F. Line 2 baking sheets with parchment paper and set aside. In a large soup pot, bring water and 1/4 cup honey to a boil.
Slip several risen bagels at a time into the pot—the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Sprinkle the bagels generously with poppy (or sesame) seeds. Place in the oven, reduce heat to 425 °F and bake for 12 minutes. Turn over and bake until golden brown, about 5 more minutes.
Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.
Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.