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1
Combine 1 1/2 cups warm water with 2 packages of traditional dry yeast in a small bowl.
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2
Allow the mixture to sit, undisturbed, after stirring the ingredients together, for 5 minutes.
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3
If you are using quick-rise yeast, please ignore this step.
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4
Combine in a large bowl: the yeast mixture from step 1 OR 2 packages of dry quick-rise yeast with the sugar and 2 teaspoons of salt.
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5
Add the whole egg, egg yolk, oil, and 13 of a cup honey.
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6
Then, add in 2 cups of of flour.
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7
Mix until smooth.
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8
Add another 2 1/2 cups of flour.
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9
Mix using a spatula until you cannot blend in any more flour.
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10
If needed, add another 1/2 cup of flour.
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11
Move your dough onto a lightly floured surface.
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12
Knead the dough for about 7-8 minutes, until the dough is smooth and elastic.
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13
Add a bit of water if you cannot knead in all the flour, and add a bit more flour if it is too sticky.
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14
You can also use a dough hook with an electric mixer for around 6-7 minutes.
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15
Wash off your floured work surface, then re-apply flour to it.
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16
Place your kneaded dough back onto it, and cover with a damp towel for 20 minutes.
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17
Punch down the dough.
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18
Divide it into 16-20 equal portions.
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19
Form each portion into a ball.
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20
Place the ball onto your floured work surface.
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21
Flatten it slightly.
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22
Then, using your fingers, punch a hole about 1 1/2 to 2 inches wide through the center of your bagel.
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23
Keep in mind that the hole in the centre will shrink during cooking.
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24
Cover the formed bagels again for 15 minutes.
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25
While the bagels rise, combine 3 quarts (12 cups) of water in a large pot, along with the remaining 13 of a cup honey, and the remaining 1 teaspoon of salt.
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26
Bring it to a boil, stirring occasionally.
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27
Dust your baking sheet with cornmeal, and put sesame or poppy seeds onto separate plates, both near your stove.
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28
Preheat your oven to 450 degrees fahrenheit.
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29
Place 2-3 bagels at a time, depending on their size, into the boiling water.
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30
You may use a slotted spoon or a spatula.
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31
Cook 2-3 minutes, flipping them in the water once.
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32
Place the cooked bagels onto a plate for 1 minute to cool.
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33
Do not start the next batch until you have placed the previous one onto your baking sheet.
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34
Dip one side of your boiled bagels into your seeds of choice.
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35
Then place the bagels, seeded side up, onto your baking sheet.
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36
You may need 2 baking sheets.
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37
Repeat the last 3 steps until all of your bagels have been boiled, coated with seeds, and placed on your baking sheet(s).
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38
Place the baking sheet on a baking tray, then into the oven, for 15 minutes.
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39
Remove the bagels and flip them over using tongs, or your hands if you are feeling brave.
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40
Place the tray back into the oven for another 9 minutes.
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41
Remove the bagels.
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42
They should be cooked.
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43
If not, put them back in for another 2-3 minutes.
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44
Remove the tray and place it on a rack to cool.
