Tony Hicks Style Bagel

1 LB all purpose flour, Divided in half
1 1/2 teaspoons active dry yeast
1 1/4 warm spring water
1 1/2 teaspoons Kosher salt
1 teaspoon Yellow whole-grain cornmeal, or more if needed.
4 Cups Purified water
1 tablespoon sea salt
2 teaspoons clover honey
1 standard white egg
1 tablespoon white sesame, or more if needed.


Combine half the all purpose flour, active dry yeast, and warm spring 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 Kosher salt and the other half of the all purpose 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, evacuate the mixture and delicately shape it into a ball. Place back in the bowl, cover and let ascend in a warm place until multiplied in measure, around 1 hour 15 minutes.

Gap batter into 8 similarly measured pieces, around 3 ounces each. Frame each piece into a ball and jab a gap in the inside, extending to make an open and even-sized gap. Place on a floured surface, sprinkle with extra flour, cover with plastic, and let rest for 30 minutes.

Preheat broiler to 400 degrees F (200 degrees C). Sprinkle a preparing sheet with yellow whole-grained cornmeal.

Bring 4 mugs water, 1 tablespoon sea salt, and 2 teaspoons clover honey to a boil in a wide, profound dish. Working in bunches, boil 2 to 3 bagels for 2 minutes for each side. Exchange to a wire rack to deplete.


Place bagels on the readied heating sheet. Brush with beaten egg and sprinkle with sesame seeds. Prepare in the preheated stove until brilliant and cooked inside, 25 to 30 minutes.

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