Classic Bagels

Dough

• 3 g (1 tsp) active dry yeast or instant yeast
• 30 g (2⅜ Tbsp) granulated sugar
• 400 g (3⅓ cups) unbleached bread flour
• 8 g (½ Tbsp) kosher salt
• 225 g (1 cup) warm water
• 21 g (1 Tbsp) honey

Toppings

Everything Seasoning:

• Equal parts poppy seeds, sesame seeds, garlic flakes, and onion flakes

Cinnamon Crunch Topping:

• 4 Tbsp brown sugar
• 4 Tbsp granulated sugar
• 2 Tbsp bread flour
• 2 Tbsp salted butter, melted
• 1½ tsp cinnamon

Dough:

Activate yeast (if using active dry yeast): Pour 50 g (3½ Tbsp) warm water into a small bowl. Add yeast and sugar without stirring. Let sit 5 minutes, then stir until dissolved.
If using instant yeast, skip this step and add yeast with dry ingredients.

In a large bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture. Add remaining warm water and stir with a Danish whisk until a rough dough forms. Turn dough onto a clean countertop and knead for 8–10 minutes until smooth and firm. Place dough back into bowl and cover. Let rise in a warm place for 1 hour, until slightly puffed but not doubled. Knead dough briefly for about 30 seconds, cover again, and let rest 10 minutes.

Lightly oil each cavity of the Simply Bagel Pan. Divide dough into 6 equal pieces (about 111 g each). Shape each portion into a smooth ball by rolling against the countertop. Using your thumb, punch a hole through the center of each ball and gently stretch to form a ring about 2 inches wide. Place into prepared bagel pan cavities. Cover pan with plastic wrap and a damp towel. Let rest 10 minutes, or refrigerate up to 24 hours before boiling and baking.

Prepare toppings in a small bowl.

Preheat oven to 425°F (220°C). Bring a large saucepan of water to a boil. Reduce heat slightly and stir in honey until dissolved. Gently remove bagels from the pan and boil 30 seconds per side. Use a slotted spoon to flip and remove. Return boiled bagels to the prepared bagel pan. Immediately sprinkle with prepared toppings, if desired.

Bake for 20–25 minutes, or until bagels are golden brown. Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy warm or cool completely before storing to prevent excess moisture buildup.