- 1.5 cups 120 degrees Fahrenheit water
- 1 packet quick rise yeast (2.75 tsp)
- 4 cups bread flour
- 1 tbsp brown sugar
- 2 tsp of Olive Oil Divine's Sel Gris (Gourmet Chef's Salt)
- 1/2 cup of Olive Oil Divine's Everything Bagel Seasoning
- 1 egg, beaten
- 2 quarts water
- 1/4 cup honey
Mix the 1.5 cups of warm water and yeast and let rest for 5 minutes until foaming.
Using a dough hook on a stand mixer, combine the flour, brown sugar, and salt for a few seconds, then increase the speed to medium and drizzle in the yeast liquid.
Reduce speed to low and let mix until the flour is completely combined. Mix on medium for 8 minutes until the dough is stiff. If the dough breaks apart, stop the mixer and combine it all back together by hand. Do not add any more liquid.
Flour a clean surface and place dough on it. Form it into a ball. Grease a bowl and place the dough in it. Grease the dough with cooking spray and cover the bowl with a towel. Let this rise for 1.5 hours or until it roughly doubles in size.
Once risen, press out any air bubbles and turn the dough back out onto the floured surface. Form 8 equally sized balls of dough. Place parchment paper on 2 trays and then place 4 dough balls on each tray.
Poke a hole with your finger through a dough ball and use two fingers to spread it out in a circular fashion. Cover with a moist towel.
Using a large pot or Dutch oven, add in 2 quarts of water and bring it to a boil. Add in the honey and reduce this to a simmer. Add 2 bagels and cook for 1 minute per side. Place these on a rack to cool and repeat with the rest.
Preheat your oven to 425 degrees Fahrenheit and place 4 bagels on a tray. Brush each bagel all over with the beaten egg. Add the bagel seasoning and bake for 20-25 minutes, rotating the trays halfway through. Let cool and serve.