Homemade Bagels

In a large bowl, whisk together warm water, granulated sugar, canola oil, active dry yeast, one egg, and maple syrup until the yeast dissolves.

Stir in salt and 1 cup of flour. Add enough flour to make a shaggy, soft dough, about 3 cups.

Knead the dough for about 12 minutes, adding flour as needed. Use a total of 4 1/2 cups of flour.

Once the dough is firm and smooth, cover with an inverted bowl and let it rest for 10 minutes.

Divide the dough into 12 equal parts for large bagels. Roll each piece into an 8-10 inch rope, then curve each one and press the ends together to form a bagel shape.

Let the shaped dough rise for 30 minutes.

Fill a large pot with water and stir in honey. Bring to a boil.

Preheat oven to 425 degrees F (220 degrees C) and line two baking sheets with parchment paper.

Boil the bagels by placing them in the pot 3-4 at a time. Boil for 45 seconds on each side. Remove and let the water drain off onto a clean towel or paper towel.

In a small bowl, whisk the remaining egg. Pour poppy seeds on a small plate.

Dip each bagel in the egg wash and then coat both sides in the seeds.

Bake for 8-10 minutes until starting to get golden brown on the side touching the baking tray. Then flip and bake another 6-8 minutes until completely light and golden brown.

Cool the bagels on a cooling rack. Once completely cool, store in a freezer bag or freeze to preserve texture.