| 1 | Dissolve honey in the water. |
| 2 | Add the yeast and proof. |
| 3 | Mix in salt and flour. |
| 4 | Knead until gluten is formed. |
| 5 | Place dough in covered bowl and let rise until almost doubled in bulk. |
| 6 | Punch down dough and let rest five minutes. |
| 7 | Now the fun begins ! divide the dough into 16-32 balls. |
| 8 | Roll ball until smooth. |
| 9 | Poke your index finger through the dough"s pudgy middle and twirl around your finger until the hole is ~ 1 ? across. |
| 10 | Place formed bagel on a cookie sheet and let rise while you form the remaining bagels. |
| 11 | Add the 1 t sugar to the kettle of simmering water. |
| 12 | Gently lower the bagel and turn, turn, turn, for ~ 5 minutes. |
| 13 | Simmer each bagel until it is fully cooked (otherwise bagel will "fall"). |
| 14 | Place poached bagels on cookie sheet. |
| 15 | Brush bagels with eggwash. |
| 16 | Bake at ~375 °F for 10-20 minutes, or until golden brown |
