national BAGELFEST day - july 26th

Bagelfest Day Is Here! And of course we made homemade bagels. Don’t just look at the video…make these bomb ass bagels and share your pictures with us #DamnThatsYummy

RECIPE

Serving Size: 6    Cooking Time: 3h 20m 

INGREDIENTS

• 1 1/4 cups water
• 4 1/2 cups bread flour
• 3 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon instant yeast
• 4 qt water
• 1 cup honey

INSTRUCTIONS

1. Combine water, flour, sugar, salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
3. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
4. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
5. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
6. Dip the tops of the wet bagels into the toppings and arrange them,
   ​ toppings​
    up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.​