Put the bread flour, sugar, salt, and dry yeast into the bowl. (Make a dent in the middle of the flour to add the sugar and dry yeast.)
Microwave the soy milk for 30 seconds until it is warm to the touch. Add into the center of the bowl, and mix with the dry yeast first before mixing everything together. Knead for 10 minutes until the dough becomes shiny.
Cover with a damp cloth and let rest for 10 minutes. Preheat the oven to 200℃.
Divide the dough into portions to shape. On a flat working surface, roll the dough out into an oval. Leave one end untouched and fold the remaining parts into thirds. Fold in the other end into the untouched end to shape the bagel. (Make sure to close the seam well.)
Boil water in a pan large enough to boil all the bagels in one go. Mix in the honey to dissolve and boil the bagels, 30 seconds on each side (use a spatula and move the bagels around so that they won't touch each other or the bottom of the pan.)
Drain and put them into the oven immediately. Bake for 15 to 18 minutes at 200℃ to finish.
Story Behind this Recipe
I've made all kinds of bagels, but realized I've never tried making them with soy milk. I love store-bought soy milk bagels, but it really makes a different when you make them at home。
If you have time, rise the dough a second time for 20 minutes after shaping. This makes your bagels even more fluffy. Even if you don't, they will turn out nice and fluffy when baked, so don't worry. Make sure to transfer immediately into the oven after boiling!! This is to prevent the bagels from wrinkling.