Homemade New York Bagels

1: Whisk together warm water, honey, and yeast.

2: Stir in the white bread flour and fine sea salt.

3: If using a stand mixer, use the dough hook on medium-low speed for 6-8 minutes; otherwise, mix by hand until no dry patches remain, then knead for 10 minutes.

4: Gather the dough into a ball, place it in a bowl, and cover to rise at room temperature for 1 hour.

5: Divide the dough into 12 equal pieces (125g each) and shape into bagels, poking a hole in the middle and twirling to stretch.

6: Preheat the oven to 220C/430F and line baking trays with parchment, brushing with olive oil.

7: Bring a pot of water to a gentle boil, add baking soda and sweetener, and boil 3/4 of the bagels for 30 seconds on each side, then drain on a cooling rack.

8: If using toppings, sprinkle them on the prepared trays before placing the bagels.

9: Brush the bagels with egg white wash and add toppings, pressing lightly to adhere.

10: Bake for 14-18 minutes, rotating the trays midway through, until golden brown.