Poppy Seed Bagel

Step 1

In a large bowl, combine 4 cups bread flour, 2¼ tsp instant yeast, and 2 tsp salt. Make a well in the center.

Step 2

Add 1½ cups warm water and 1 tbsp honey to the well. Stir with a wooden spoon until a shaggy dough forms.

Step 3

Turn dough onto a floured surface and knead until smooth and elastic, about 10 minutes. The dough should spring back when poked.

Step 4

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

Step 5

Punch down dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center and stretch to form a bagel shape.

Step 6

Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, then add 2 tbsp baking soda.

Step 7

Boil bagels in batches of 2-3 for 1 minute per side. Remove with a slotted spoon and drain briefly.

Step 8

Dip the top of each boiled bagel into ½ cup poppy seeds, pressing gently to adhere.

Step 9

Place bagels on a parchment-lined baking sheet and bake until deep golden brown, about 20-25 minutes. Cool on a wire rack.

Step 10

Enjoy warm or toasted. Store in an airtight container for up to 3 days.