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Parve
Easy
2 Hours, 30 Minutes
Diets 
If you can make challah, you can make bagels. Esty Wolbe shows why homemade bagels do not have to be intimidating.
Watch the full episode on Easy Does It with Esty!
6 cups Beleaves High Gluten Flour
1 and 1/4 teaspoons Shibolim Dry Yeast
2 tablespoons sugar
1 tablespoon salt
1 tablespoon oil
2 to 2 and 1/2 cups warm water
1 tablespoon Gefen Honey
toppings of your choice
Combine the flour, yeast, sugar, salt, oil and two cups warm water in a large bowl to form a shaggy dough. Knead until the dough becomes smooth and tight, adding a bit of water only if the mixture is too dry.
Cover and let rise for one hour.
Line a baking sheet with Gefen Parchment Paper. Lightly flour the parchment.
Divide the dough into eight balls. Working with one at a time, poke a hole through the center and stretch gently. Place each bagel on the baking sheet, and continue with the remaining balls of dough. Cover the baking sheet and let rise 30 minutes more.
Preheat your oven to 475 degrees Fahrenheit. Bring a pot of water to boil and add the honey.
Add a few bagels to the water bath and cook for 30 seconds per side. Remove to the baking sheet, and, while still tacky, sprinkle with your favorite bagel toppings. Repeat with remaining bagels.
Bake uncovered for 18 to 24 minutes until deeply golden. If your oven runs hot, reduce the temperature to 450 degrees Fahrenheit after the first five minutes.
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can i let the dough rise over night
Sure but it has to be in the fridge!
Can I use some bread flour and some regular flour?
You should be able to.
Can you subsitute fresh yeast??
yes you can
Can i use white whole wheat
Yes, you should be able to.
Thanx
which flour would I use in Israel
Look for Kemach Lechem or Kemach Challah