- 1 pound bread flour, divided in half
- 1 1/2 teaspoons active dry yeast
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt
- 1 teaspoon cornmeal, or as needed
- 4 cups water
- 1 tablespoon salt
- 2 teaspoons honey
- 1 egg, beaten
- 1 tablespoon sesame seeds, or more if desired
- Combine half the flour, yeast, and warm water in the bowl of a stand mixer. Cover and set aside at room temperature until doubled in size, about 30 minutes.
- Stir in 1 1/2 teaspoons salt and the other half of the flour into the flour-water mixture. Knead with the dough hook of the stand mixer until it forms into a smooth, elastic ball that pulls away from the sides, about 10 minutes.
- Flour your hands, remove the dough and gently form it into a ball. Place back in the bowl, cover and let rise in a warm place until doubled in size, about 1 hour 15 minutes.
- Divide dough into 8 equally-sized pieces, about 3 ounces each. Form each piece into a ball and poke a hole in the center, stretching to create an open and even-sized hole. Place on a floured surface, sprinkle with additional flour, cover with plastic, and let rest for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Sprinkle a baking sheet with cornmeal.
- Bring 4 cups water, 1 tablespoon salt, and 2 teaspoons honey to a boil in a wide, deep pan. Working in batches, boil 2 to 3 bagels for 2 minutes per side. Transfer to a wire rack to drain.
- Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake in the preheated oven until golden and cooked inside, 25 to 30 minutes.