Easy Homemade Bagel

Prep Time 2 10

Cook Time 20

Total Time 2 30

Put 2gm Yeast into 275ml warm water and mix. Followed by 225gm bread flour and set it aside to rest for 10mins.
After 10mins, in another mixing bowl mix bread flour, honey and yeast together and followed by the rested yeasted dough. Knead until it is smooth and elastic. And rest for 2 hours or doubled the size.
Preheat the oven to 220�C and line 2 baking trays with parchment paper.
Turn the rested dough out onto a very lightly dusted work surface and divide the dough (using a scale) into 110 g each. Shape each piece of dough into a ball. No need to rest the dough here.
Roll out the dough into cylinder shape and bring both end meet.
Place a large stockpot filled halfway with water up to a full boil and using a slotted spoon, gently drop the bagels into the water one at a time, taking care not to overcrowd the water. Boil the bagels for 30 seconds on each sides and remove with the slotted spoon to place back on the baking trays.
Brush each bagel with the egg white and sprinkle with toppings as you wish. Bake the bagels at 220�c for 20 minutes or until brown.