Instructions

1. Combine water, honey, oil, and yeast in the bowl of stand mixer. Whisk until combined.
2. In a separate bowl, combine the dry ingredients and mix until everything is evenly distributed.
3. With a bowl fitted with a metal paddle (or dough hook), add all the dry ingredients to the wet ingredients. Mix for 1.5 minutes, or until a dough with the texture of Play-Doh is formed.
4. Shape into bagels, approximately 4 OZ each. Set on an oiled sheet pan and cover loosely with plastic wrap. Place in a warm place and allow to rise for one hour, or until almost doubled in size.
5. Preheat oven to 350°.
6. Fill a four or six quart pan with water. For traditional bagels, add 2 T. sugar to the water and bring to a boil. For a more neutral bagel, add 2 T. salt to the water instead of sugar or baking soda.
7. To make bagels, place bagels in boiling water and allow to cook for one minute. Carefully remove from water with a wide slotted spoon and place on wire rack. Sprinkle with salt or other toppings as desired (we like crunchy chia seed, dried onion flakes, garlic, and salt).
8. To make pretzel bagels, dissolve ¾ C. baking soda in 3 C. water. Stir as it comes to a boil. Drop one of the water-cooked bagels and place it in the boiling solution for one minute. Carefully remove from solution and shake off excess moisture. Place on a non-stick sheet pan or silpat.
9. Bake bagels in oven for 25-30 minutes, or until golden brown. At the 15-minute mark, turn the trays and rotate them to a lower or higher rack so they are evenly heated.
10. Allow to cool. Eat immediately or within 24 hours. Best if toasted before eating. May be frozen up to a month.