Homemade Bagels

For sponge
1 tsp quick acting yeast
4 cups unbleached WHITE bread flour
2.5 cups water

For dough
1 tsp fast acting yeast
3.5 unbleached WHITE bread flour
2.5 tsp salt (I used sea salt)
1tsp Honey or barely malt Sysrup (only syrup not powdered)
Cornmeal for dusting

Toppings
sesame seeds, poppy seeds, kosher salt or other toppings (please note this will increase calories and fat)

To make sponge
mix yeast with flour, and add water
let stand for 2 hours

To make dough
add dough ingredients to psonge mix

Use mixer to knead dough 4 minutes, and then use hands for the reast of time. Dough should feel tough, but satiny.
Divide dough into 12 equal parts or 24 small parts for smaller bagels.
use your finger to form hole into the ball of dough, and form into bagel shape.

spray pans and set onto them. place in fridge for at least 24 hours-2 days is better.

when ready to cook bagels
boil a large pot of water, and place bagels (as many as you can fit) into the bioling water for 2 minutes-making sure you flip them over. Continue until all bagels have been boiled 2 minutes.

Place on pace with cornmeal dusting the bottom of pan. bake on 500 for 5 minutes, and then lower to 475 for adtl 5 minutes.

Bagels are ready to eat!

Number of Servings: 12

Recipe submitted by SparkPeople user LILEVILEMILY25.