1In a large bowl, whisk together 5 cups flour, 2 tsp salt, 1½ tbsp instant yeast, and 1 tbsp sugar.
2In a large bowl, whisk together 5 cups flour, 2 tsp salt, 1½ tbsp instant yeast, and 1 tbsp sugar.
3In a large bowl, whisk together 5 cups flour, 2 tsp salt, 1½ tbsp instant yeast, and 1 tbsp sugar.
4Add 1¾ cups warm water and stir with a wooden spoon until a shaggy, slightly sticky dough forms, about 2 minutes.
5Add 1¾ cups warm water and stir with a wooden spoon until a shaggy, slightly sticky dough forms, about 2 minutes.
6Add 1¾ cups warm water and stir with a wooden spoon until a shaggy, slightly sticky dough forms, about 2 minutes.
7Transfer to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
8Transfer to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
9Transfer to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
10The dough should spring back when poked gently.
11The dough should spring back when poked gently.
12The dough should spring back when poked gently.
13Cut dough into 12 equal pieces (about 3 oz each).
14Cut dough into 12 equal pieces (about 3 oz each).
15Cut dough into 12 equal pieces (about 3 oz each).
16Roll each piece into a smooth ball and let rest for 5 minutes to relax the gluten.
17Roll each piece into a smooth ball and let rest for 5 minutes to relax the gluten.
18Roll each piece into a smooth ball and let rest for 5 minutes to relax the gluten.
19Working 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.
20Working 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.
21Working 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.
22Place on a parchment-lined baking sheet.
23Place on a parchment-lined baking sheet.
24Place on a parchment-lined baking sheet.
25Cover shaped bagels with a damp kitchen towel and let rise for 30 minutes until slightly puffed but not doubled.
26Cover shaped bagels with a damp kitchen towel and let rise for 30 minutes until slightly puffed but not doubled.
27Cover shaped bagels with a damp kitchen towel and let rise for 30 minutes until slightly puffed but not doubled.
28Preheat oven to 350°F and bring a large pot of water to a rolling boil.
29Preheat oven to 350°F and bring a large pot of water to a rolling boil.
30Preheat oven to 350°F and bring a large pot of water to a rolling boil.
31Boil bagels in batches for 30 seconds per side, then transfer back to the parchment-lined baking sheet.
32Boil bagels in batches for 30 seconds per side, then transfer back to the parchment-lined baking sheet.
33Boil bagels in batches for 30 seconds per side, then transfer back to the parchment-lined baking sheet.
34Brush tops with beaten egg and sprinkle with desired toppings.
35Brush tops with beaten egg and sprinkle with desired toppings.
36Brush tops with beaten egg and sprinkle with desired toppings.
37Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped.
38Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped.
39Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped.
40Cool on a wire rack for at least 15 minutes before slicing.
41Cool on a wire rack for at least 15 minutes before slicing.
42Cool on a wire rack for at least 15 minutes before slicing.