Dough
1 tablespoon honey
1 teaspoon yeast
1 1/2 teaspoons salt
1 cup plus 2 tablespoons lukewarm water
454 g unbleached bread flour
Poaching liquid
2 to 3 quarts water
1 tablespoon baking soda
1 teaspoon salt
To make the dough, stir the honey, yeast, and salt into the lukewarm water in the bowl of a stand mixer. Add flour and mix on lowest speed for 3:00. Let the dough rest for 5:00. Mix for another 3:00. Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and refrigerate for two days. Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them.
When you’re ready to shape the bagels, prepare a sheet pan by lining it with parchment paper then misting it with spray oil. Divide the dough into 6 to 8 equal pieces. Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don’t use any flour on the work surface. If the dough slides around and won’t ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.) Poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
Check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled. About 30 minutes before baking, preheat the oven to 500°F. To make the poaching liquid, fill a pot with 2 to 3 quarts of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the baking soda and salt. Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It’s important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake.) Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water.
Transfer the pan of bagels to the oven, then lower the oven heat to 450°F. Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown. Cool on a wire rack for at least 30 minutes before slicing or serving.