Homemade Bagels

Bagels:

2 cups water
5.5 cups bread flour (more if its too sticky)
6 tsp activated dry yeast
3 tbsp honey
1 tbsp salt

Poaching Liquid:

Water
1/8 tsp salt
1 tsp honey
1/4 tsp baking soda

Stir the honey and salt into the warm water. Combine the active dry yeast with the water and allow it to sit until it's frothy, about 5-10 minutes. (If the yeast doesn't froth, it could be expired)

Once the yeast has frothed, pour the flour in, one cup at a time, and mix with a wooden spoon or stand mixer until a shaggy dough forms.

Turn the dough out onto a clean work surface and knead until it's smooth and tacky, about 5-10 minutes. It should not stick to your work surface or your hands, add flour if it does, one tablespoon at a time. Don't skimp on time. Dough should feel almost dry to the touch and should not stick to your fingers.

Lightly oil another bowl for rising. Place the dough in the bowl and cover with cloth until it rises, doubling in size, about 20 minutes to one hour depending on environment. You want to make sure that the dough isn't resting in a drafty location. A warmer place, such as the top of your refrigerator, is a good location for your dough to rise.

Turn the dough out onto a clean work surface and cut into six to eight equal sections. Roll into balls, poke a hole through the center and mold into desired width.

Once the bagel has been shaped, place it on a parchment paper lined baking sheet, cover with cloth, and let set for another 20-60 minutes, or in your refrigerator overnight.

pre-heat the oven to 450 degrees Fahrenheit (remove the bagel from the refrigerator 30 minutes before you plan on poaching and baking it)

Prepare your poaching bath. Fill a medium saucepan with water and season it with a pinch of salt. Once the water comes to a boil, stir in the honey (or molasses) and baking soda. Poach the bagel on one side for 20-30 seconds. Using a slotted spoon, flip the bagel and poach the other side for 20-30 seconds. Transfer the bagel back to the baking sheet.

If using any seeds to top the bagel, sprinkle them on now. As little or as much as you desire.

Put bagels into oven for 20-30+ minutes, until it has developed a nice golden-brown crust.

Set on a rack to cool and enjoy