Bagels originated in the Jewish communities of Eastern Europe, most likely in Kraków in the 17th century. Their distinctive ring shape made them easy for street vendors to carry on wooden dowels. Jewish immigrants later brought bagels to New York City, where the famous chewy, boiled-then-baked bagel became a beloved breakfast classic.

Ingredients:

• salt	1 1/2 teaspoons
• warm water	1 1/2 cups (360 ml)
• active dry yeast	2 teaspoons
• poppy seeds	optional topping
• bread flour	4 cups (500 g)
• sesame seeds	optional topping
• sugar or honey	1 tablespoon
• water (for boiling)	2 liters
• honey or sugar (for boiling)	1-2 tablespoons
• everything seasoning	optional topping

1. Pour warm water into a bowl (it should feel warm, not hot). Add yeast and sugar or honey. Stir gently and let sit for 5–10 minutes. The mixture should become foamy—this means the yeast is active.

2. Add flour and salt to the bowl. Mix until a firm dough forms. The dough should feel stiff, not soft like regular bread.

3. Transfer dough to a work surface. Knead for 8–10 minutes until smooth, elastic and slightly firm. ( If dough is too sticky, add a little flour. If too dry, add a few drops of water.)

4. Place dough in a lightly oiled bowl. Cover with a towel or plastic wrap. Let rise in a warm place for 1 hour. (It will not double much—just slightly puff.)

5. Divide dough into 8 equal pieces. Roll each into a smooth ball. Poke your finger through the center. Gently stretch into a ring about 1–1.5 inches (3–4 cm) hole.

6. Rest after shaping (IMPORTANT STEP): Place shaped bagels on a parchment-lined baking sheet. Leave space between them. Cover loosely with a towel or plastic wrap (This prevents drying and helps them hold shape.). Let rest for 25-30 minutes in warm place.

7. Bring 2 liters of water to a gentle boil. Add honey or sugar. Reduce to a gentle simmer (not aggressive boil).

8. Carefully place bagels into water (2–3 at a time). Boil 30–45 seconds per side. Remove with a slotted spoon. (Longer boiling = chewier bagels.)

9. Place boiled bagels back on parchment-lined baking sheet. While still wet, sprinkle with seeds or seasoning.

10. Preheat oven to 425°F (220°C). Bake for 18–22 minutes until deep golden brown and firm crust. (Rotate tray halfway for even baking.)

11. Transfer to a wire rack. Let cool at least 15–20 minutes before slicing.

SERVING IDEAS:

- Cream cheese

- Butter and jam

- Smoked salmon (lox) and cream cheese

- Breakfast sandwich with egg and cheese