1 1/2 cups cold water
1/4 cup canola oil
5 cups bread flour (high gluten)
4 1/2 tsp active dry yeast
1/2 cup sugar
1/2 cup honey (optional)
2 tsp salt
1 cup poppy seeds / sesame
In a large bowl, whisk together water, sugar, oil, yeast and honey. Add salt.
Stir in the flour one cup at a time, until a soft dough forms.
Transfer dough to flat surface and start kneading. Add flour as needed but make sure dough is partially sticking to surface. Add water if too dry. Countertop works best
Cut dough into 3.5 oz pieces, roll into ball, then place on baking sheet
Cover all the dough balls (should be 12) with plastic wrap. Put in fridge OVERNIGHT. This allows dough to cold ferment and slows down yeast which builds flavour.
Heat Oven to 475 degrees. If using pizza stone, place that in oven to heat up
Roll out dough balls into 5in diameter pieces
Pinch both ends. Pull and roll into rope. Then with wide fingers, roll out into 12in rope
Give rope a twist
Place left had towards edge of rope and then use right hand to wrap dough over top of hand
Overlap ends and squeeze ends together. Then roll out bagel ring to seal ends
Fill large pot with 12 cups of water. Add some honey or sugar. Once boiling, gently drop bagels in water, 3 at a time.
Cook bagels 2 minutes a side. Turn over with slotted spoon. Remove bagels and let sit on parchment paper to cool a bit.
Fill small rimmed plate / bowl with poppy or sesame seeds. Dip bagels in each side then place back on parchment paper or directly onto lightly oiled baking sheet.
*I use a pizza peel to move bagels on parchment paper to the pizza stone.
Cook bagels on medium rack for 25 minutes or until golden brown on top
Bingo bango baby you done!