Ingredients:

  • 500g all-purpose flour or bread flour
  • 250ml warm water (105°F–110°F)
  • 7g active dry yeast
  • 20g granulated sugar or honey
  • 10g fine sea salt
  • 2 quarts water (for boiling)
  • 30g barley malt syrup or honey (for boiling)
  • 1 tsp baking soda
  • 1 large egg
  • 1 tbsp water
  • 2 tbsp everything seasoning or sesame seeds

Instructions:

  1. Whisk warm water, yeast, and sugar in a mixer bowl. Let sit for 5–10 minutes until a foamy cap forms to ensure yeast activity.
  2. Add the flour and sea salt to the yeast mixture. Knead using a stand mixer or by hand for about 10 minutes until the dough is stiff, smooth, and passes the windowpane test.
  3. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes or until doubled in size.
  4. Punch the dough down and divide into 8 equal portions (approx 100g each). Shape into tight balls, then poke a hole in the center and stretch gently to form a bagel shape.
  5. Preheat your oven to 425°F (218°C). Bring 2 quarts of water to a boil in a wide pot with the barley malt syrup and baking soda.
  6. Boil bagels in batches for 1 minute per side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
  7. Whisk the egg and 1 tablespoon of water. Brush the tops of the boiled bagels with the egg wash and sprinkle with your chosen seasonings.
  8. Bake for 20 minutes or until the bagels reach a deep mahogany golden brown color. Transfer to a wire rack to cool.