Optional: Everything Bagel seasoning, poppy seeds, cinnamon sugar, etc.
Instructions
Mix the warm water and yeast together in a bowl or measuring cup. Cover and allow to sit for 5 minutes. Combine the flour, brown sugar, and salt in a separate bowl. Add the yeast mixture and mix well.
Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 6-7 minutes or until smooth. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a towel and allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Line a cookie sheet with parchment paper or a silicone baking mat.
When the dough is ready, punch it down to release any air bubbles. Divide the dough into 10 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter.
Preheat oven to 425°F (218°C).
Fill a large, wide pot with water. Add some honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in and boil for 1 minute on each side. Place finished bagels on lined cookie sheet. If adding toppings, add them after boiling but before baking.
Bake for 20-25 minutes, rotating the pan halfway through. The bagels should be golden brown with a nice crust. Remove from the oven and allow bagels to cool on a wire rack.
Notes
*Rising time with active dry yeast may be up to 2 hours.