BAGEL DOUGH
250g Water
520g Flour
140g Active Starter
40g Honey
12g Salt

TOPPINGS (optional)
Sesame Seeds
Poppy Seeds
Cheddar Cheese
Everything Bagel Seasoning

DAY 1
Mix this recipe late at night before bed so the dough does all the fermentation work while your sleeping.

1. Mix the bagel dough ingredients in the bowl of a stand mixer. Allow the mixer to run 6 to 8 minutes to develop the gluten. Cover with plastic wrap and allow the dough to proof over night (10 hours).

DAY 2
The next morning your dough should be light and airy.

1. Line 2 sheet pans with parchment paper and cover lightly with cooking spray.
2. Portion your bagel dough with a kitchen scale, I like about 90g - 100g balls.
3. Pull the edges of each dough ball portion into the middle of the ball, to create surface tension on the top. Keep pulling the edges to the center until you can't pull any longer. Your ball will look tight and formed when done.
4. Carefully push your thumb and pointer finger through each ball to create the bagel hole. Stretch and distribute the dough evenly around the ring.
5. Ensure that the bagel holes are stretched extra, as the holes will close up a bit during boiling and as well during baking.
6. Allow the stretched bagels to proof about 1 hour to 1.5 hours while lightly covered in plastic wrap.  *** Tip: Spray the bagels with cooking spray to prevent the plastic wrap from sticking to them. ***
7. Preheat oven to 425F on bake / 420F on convect.
8. Bring a large pot of water to a boil and add approx 1/3 cup  of honey to  the water.
9. Place 2 - 3 bagels in the water at a time and allow to gently boil for 30 seconds on each side.
10. Remove from the water with a slotted spoon and allow to drip off on a cooling rack before placing back onto the sheet pan.
11. Add any toppings desired while the bagel is still wet.
12. Bake for 20 - 22 minutes at 425F