Homemade Bagels

Prep Time 2 30

Cook Time 25

In the bowl of your stand mixer, whisk warm water, sugar, and yeast together. Allow to sit for 5-10 minutes.
Add the flour and salt, and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, 3-5 minutes. Adjust with more water or more flour, if needed.
Knead the dough for an additional 5-10 minutes, either by hand or with your mixer. Kneed until dough feels smooth and elastic.
Lightly grease a medium bowl with butter or oil. Place dough in the bowl, turning it to coat all sides. Cover and allow dough to rise for 1-2 hours, or until has doubled in size.

Divide the dough into 8 equal pieces. Shape each into a ball, press your index finger through the center to make a hole about 1½-2-inches. Arrange the shaped bagels on a lined baking sheet. Allow to rest while you prepare the water bath.
Preheat oven to 425 °F

Whisk honey into a medium pot of water, bring to a boil over medium-high heat. Drop 2-3 bagels in at time, boil for 1 minute, then use a spatula to flip each bagel over and boil for 1 more minute. Life bagels out of the letter, drain, and place bagels back on lined baking sheet. Repeat with remaining bagels.
Using a pastry brush, brush egg was on top and around the sides of each bagel. If you're adding toppings, dip the tops of the bagels into the toppings right after applying the egg wash.
Bake for 20-25 minutes. Allow the bagels to cool on the baking sheets for 20 minutes, then transfer to a cooling rack.