Step 1:
Combine bread flour, water, salt, yeast, and honey in a large mixing bowl. Mix until all flour is hydrated and you have a shaggy dough. Let rest for 20 minutes (autolyse).
Step 2:
Mix the Dough Knead to Develop Gluten Knead dough for 10 minutes by hand or 6-8 minutes in a stand mixer with dough hook. Dough should be smooth, elastic, and spring back when poked.
Step 3:
First Fermentation (Bulk Rise) Place kneaded dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise at room temperature for 2 hours until roughly doubled in size.
Step 4:
Pre-Shape and Rest Turn dough onto lightly floured surface, divide into 8 equal pieces, and gently pre-shape into rough balls. Cover loosely and rest for 20 minutes.
Step 5:
Shape into Bagels Roll each piece into a ball, poke a hole through the center with your thumb, and stretch into a ring shape approximately ¾ inch thick. Aim for uniform thickness throughout.
Step 6:
Cold Fermentation (Overnight) Place shaped bagels on parchment-lined baking tray, cover, and refrigerate for 12-24 hours. This extends fermentation and develops complex flavors.
Step 7:
Prepare for Boiling Remove bagels from refrigerator 10 minutes before boiling. Bring large pot of water to rolling boil and add 15g (1 tablespoon) baking soda.
Step 8:
Boil the Bagels Boil each bagel for 60-90 seconds per side using a slotted spoon. Water should be actively boiling but not violently so.
Step 9:
Add Toppings (Optional) Remove bagels from water and place on lined baking sheet. If desired, brush with egg wash and add toppings (sesame seeds, everything seasoning, etc.) while still damp.
Step 10:
Bake Preheat oven to 450°F (230°C). Bake bagels for 20-25 minutes until golden brown and they sound hollow when tapped on the bottom.
Step 11:
Cool Transfer baked bagels to a wire rack and let cool for at least 30 minutes before slicing or serving. This allows the interior to set properly.
