How to Make Bagels -- The Frugal Chef

Mix 1 pound of bread flour and 1 tablespoon of instant yeast together.

Add 2 1/2 cups of warm water to the mixture to create a sponge.

Let the sponge rest for about 1 hour until it doubles in size.

Add another pound of bread flour and 1 tablespoon of kosher salt to the sponge.

Incorporate all the flour and knead the dough for 10 minutes on a floured surface.

Place the kneaded dough in a lightly oiled bowl, cover it, and let it rest for 30 minutes.

Divide the dough into 12 or 13 balls of approximately 4 oz each.

Shape each ball into a bagel by rolling it into a snake and pinching the ends together.

Let the shaped bagels rest for another 30 minutes.

Boil water and add 2 teaspoons of kosher salt and 2 tablespoons of honey.

Once boiling, add the bagels to the water bath for 2 1/2 minutes, flipping them halfway through.

Drain the bagels on a rack and transfer them to a lightly greased baking sheet.

Sprinkle sesame seeds on four bagels and poppy seeds on another four.

Preheat the oven to 450°F and bake the bagels for 20 minutes, turning the sheet halfway through.

Equipment Needed

Spice Level: