Directions
- 1In a large bowl, whisk together 5 cups flour, 2 tsp salt, 1½ tbsp instant yeast, and 1 tbsp sugar.
- 2Add 1¾ cups warm water and stir with a wooden spoon until a shaggy, slightly sticky dough forms, about 2 minutes.
- 3Transfer to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- 4The dough should spring back when poked gently.
- 5Cut dough into 12 equal pieces (about 3 oz each).
- 6Roll each piece into a smooth ball and let rest for 5 minutes to relax the gluten.
- 7Working with one ball at a time, poke your finger through the center to create a hole, then gently stretch and rotate to form a bagel shape with a 2-inch center hole.
- 8Place on a parchment-lined baking sheet.
- 9Cover shaped bagels with a damp kitchen towel and let rise for 30 minutes until slightly puffed but not doubled.
- 10Preheat oven to 350°F and bring a large pot of water to a rolling boil.
- 11Boil bagels in batches for 30 seconds per side, then transfer back to the parchment-lined baking sheet.
- 12Brush tops with beaten egg and sprinkle with desired toppings.
- 13Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped.
- 14Cool on a wire rack for at least 15 minutes before slicing.
Ingredients
- 5 cups all-purpose flour
- 2 tsp Salt
- 1.5 Tbsp Instant Yeast
- 1 Tbsp Sugar
- 1.75 cups Warm Water (110°F)
- 1 Large Egg, Beaten
- sesame seeds
- poppy seeds
- everything seasoning
- coarse salt
Equipment
large bowlwooden spoonlightly floured surfaceparchment-lined baking sheetdamp kitchen towellarge potwire rack
Tips
- Let the bagels cool before slicing so the texture can fully set.
- The boiling step helps develop that signature texture.
- The egg wash gives the tops a gorgeous finish.
- Bake until deep golden brown and hollow-sounding when tapped.
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