3 1/2 cups (540 g) unbleached all-purpose flour

1 tbsp instant dry yeast

1 1/2 tsp salt

1 1/4 cups (310 ml) warm water

1/2 cup (125 ml) honey

3 tbsp (45 ml) vegetable oil

1/4 cup (35 g) sesame seeds

In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, yeast and salt. Add the water, half of the honey (1/4 cup/60 ml) and the oil. Stir until a soft ball forms. Knead on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.

Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth and let rise in a warm, humid place for 30 minutes.

On a work surface, shape the dough into a log and cut into 12 equal pieces. Roll each piece into a 9-inch (23 cm) rope. To join the two ends together, slightly overlap them, then roll the seam back and forth using the palm of your hand. Set aside on a lightly floured surface and cover with plastic wrap. Let rise for 15 minutes.

With the rack in the lowest position, preheat the oven to 450°F (230°C). Line two baking sheets with silicone mats or parchment paper. Sprinkle each sheet with 1 tbsp of sesame seeds.

Meanwhile, in a large pot, bring 12 cups (3 litres) of water and the remaining honey to a boil. Poach 3 to 4 bagels at a time for 3 minutes or until slightly puffed, turning halfway through cooking. Remove with a slotted spoon and place on the prepared sheets. Sprinkle with the remaining sesame seeds.

Bake one sheet at a time for 20 minutes or until the bagel are golden brown. Let cool for 15 minutes. Enjoy with homemade cream cheese (see recipe).

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