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["To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl.", "Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter).", "Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until mixture becomes very foamy and bubbly.", "It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.", "To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir.", "Then add 3 cups of the flour and all of the salt and honey.", "Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.", "Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine).", "The dough should be firm, stiffer than French bread dough, but still pliable and smooth.", "There should be no raw flour- all the ingredients should be hydrated.", "The dough should pass the windowpane test and register 77 to 81F If the dough seems too dry and rips, add a few drops of water and continue kneading.", "If the dough seems tacky or sticky, add more flour to achieve the stiffness required.", "The kneaded dough should feel satiny and pliable but not be tacky.", "Immediately divide the dough into 41/2-ounce pieces.", "Form them into rolls.", "Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.", "Line 2 sheet pans with baking parchment and mist lightly with spray oil.", "Shape bagels.", "Place each shaped pieces 2-inches apart on the pans.", "Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap.", "Let the pans sit at room temperature for about 20 minutes.", "Check to see if the bagels are ready to be retarded in the refrigerator by using the ""float test.""
