Craving a crusty, chewy bagel? Look no further! This New York bagel recipe rivals anything you can find in Manhattan! No specialty ingredients needed.
Place the cool water in a large bowl and stir in 1 tablespoon of honey.
Sprinkle the yeast on top and allow it to dissolve. (After about 5 to 10 minutes, the mixture should start to look foamy.)
Stir in the flour, mixing until a stiff, shaggy dough forms.
Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic.
Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes).
Divide the dough into 8 equal portions, rolling each one into a smooth ball. (Cover the dough as you're working so it doesn't dry out.)
Place each ball of dough on a parchment-lined baking sheet that's been generously dusted with cornmeal, cover, and allow to rest for 5 minutes.
Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape.
Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours.
Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly).
Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side.
Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper.
Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes).
*Instant yeast may be substituted.
**Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see light passing through it, just like a windowpane.