- 3 1/2 cups of all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast
- 1 tablespoon honey
- 1 1/4 cups warm water
- 1 teaspoon baking soda
- sesame seeds (for topping)
In a large bowl mix flour, salt, yeast, honey and water. Knead dough on a floured surface for 3 minutes. Place dough in an oiled bowl and cover with plastic wrap or a slightly damp towel. Refrigerate for an hour.
Line a baking sheet with parchment paper. Cut refrigerated dough into six equal pieces and roll into separate balls. Poking a whole in the center, work each ball around two fingers to stretch and mold a thick ring. Place on baking sheet and cover with moist cloth or plastic wrap. Refrigerate over night.
An hour before cooking, remove bagels from refrigerator and allow to come to room temperature. Fill a pot 5 inches deep with water and bring to a boil. Heat oven to 500 degrees. Once water is boiling, add a teaspoon of salt and a teaspoon of baking powder to the water. Reduce to a simmer.
In batches, boil the bagels for 1 minute of one side and 30 seconds on the other.
Coat bagels with sesame seeds or your choice of topping and slide into the oven. Reduce the heat to 450 degrees and bake for about 16 minutes or until golden. Rotate the tray if browning unevenly.