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Parve
Medium
2 Hours, 30 Minutes
Diets 
16 cups Glicks High-Gluten Flour
1/4 cup sugar
1/3 cup light brown sugar
1 tablespoon salt
1 and 1/2 tablespoons active dry yeast
3 and 1/2 cups warm water, divided
2 eggs
1/2 cup Gefen Canola Oil
3 tablespoons Gefen Honey
sesame seeds, poppy seeds, or everything bagel seasoning, for topping
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bring a large pot of water to a boil.
Place flour, sugars, and salt in the bowl of an electric mixer. Add the yeast to one cup of warm water with a pinch of sugar and allow to proof for about eight to 10 minutes until bubbly. Add the proofed yeast to the mixing bowl along with the eggs, oil, and the rest of the warm water. Using the dough hook, knead for about 15 minutes until a smooth and elastic dough is formed. Allow the dough to rise until doubled in size.
Remove the dough from the mixer and divide into 30 equal parts. Roll each piece of dough into a strip and bring the edges together to form a bagel shape. Sprinkle several baking sheets with flour and place the bagels on the trays.
Add honey to the boiling water. Fill a bowl with toppings and set it near the pot. Working in batches, drop several pieces of dough into the water. The dough will sink to the bottom of the pot.
Once a bagel floats to the top, remove it from the water with a slotted spatula and place it in the bowl filled with toppings. Return the topped bagel to the baking sheet. Repeat with the rest of the bagels.
Bake for 20 minutes, flipping once or twice during baking. Remove from oven and allow to cool on a wire rack.
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