Bagels

• servings: Makes 8 bagels

Ingredients

BAGELS

2¼ teaspoons (7g) instant (quick-rise) yeast

1½ cups (330g) warm water (IIO°F)

2 tablespoons (25g) granulated sugar

3¾ cups (490g) bread flour, plus more as needed

1½ teaspoons (9g) kosher salt

8 cups water, for cooking

2 tablespoons molasses, for cooking

I teaspoon baking soda, for cooking

TOPPINGS

¼ cup everything bagel seasoning

¼ cup poppy seeds

¼ cup sesame seeds

Directions

Make the bagels: In the bowl of a stand mixer (or in a large bowl), combine the yeast, I cup (220g) of the warm water, and I teaspoon of the sugar. Stir together and let rest 5 to 7 minutes, until foamy. Add the bread flour, remaining sugar, the salt, and the remaining ½ cup water (it's okay if it's cooled down some). Snap on the dough hook and knead the dough on low speed for 2 minutes. (If mixing by hand, bring the dough together using your hands or a bowl scraper. Once everything comes together, turn the mixture out onto a work surface.) Increase the speed to medium-low or medium and knead for an additional 5 to 6 minutes, until the dough is smooth. (If kneading by hand, use the basic kneading technique on page 22 to knead for 4 to 5 minutes.) If the dough is too sticky, you can add 2 to 3 more tablespoons of flour. Cover the dough bowl with a kitchen towel and let rest for 15 to 20 minutes.

Flour a work surface. Uncover and transfer the dough onto the prepared work surface. Using your hands, perform the basic kneading technique (see page 22) and knead for 2 to 4 minutes, until smooth.

Lightly grease a bowl and transfer the dough into it. Cover with plastic wrap or a kitchen towel and let rest until doubled in size, 50 to 60 minutes.

Lightly flour a work surface and a baking sheet. Turn the dough out onto the prepared surface and roll into a log. Using a sharp knife or bench scraper, divide the dough into 8 equal pieces. Roll each piece of dough into a smooth ball (see Rounding Dough on page 22). Place the ball on the prepared baking sheet and cover with a kitchen towel or plastic wrap. Repeat with each piece of dough. Let rest for Io to 15 minutes at room temperature.

Lightly oil your hands and a work surface. Take one piece of dough and roll it into a 1o-inch rope. Using a rolling pin, flatten about 2 inches of one end of the dough. Connect the two ends by wrapping the flattened end around the other. Place on the baking sheet once again and cover loosely with plastic wrap. Repeat this shaping process with each piece of dough. Let rest for Io to 15 minutes.

Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

In a large pot, bring the water to a simmer over medium heat. Add the molasses, then stir in the baking soda, as it will cause the water to foam. Let the water come to a boil, then reduce the heat to medium low. Set all the toppings out in shallow dishes and have ready near the stove.

Take the bagels and use your thumbs to turn and lightly stretch them from the center so the middle hole is not too small. Once the water is boiling, add 2 or 3 bagels at a time, giving enough space so the bagels do not touch. Cook for 30 seconds on each side of the bagel (or 60 seconds if you like them chewier), flipping with a straining spoon. Using a straining spoon, remove the bagels from the water and place on the prepared baking sheets. Allow the water to return to a boil and repeat this process with all of the bagels.

While the bagels are still wet, sprinkle or dip in your preferred topping or leave plain. Transfer to the oven and bake until deep golden brown, 18 to 22 minutes.

Remove from the oven and let cool on a rack.

Serve with your favorite spread or as a breakfast sandwich

Notes

Notes * You can shape the dough by making a hole in the center of each dough ball rather than by rolling them into logs. After you roll the dough into balls and let rest for 10 to 15 minutes, dip a wooden spoon or your finger in flour and make a hole in the center of a dough ball. Put your thumbs in the hole and stretch and turn the dough until there is a ½-inch hole. Repeat with each ball of dough and let rest while covered for 10 to I5 minutes. Follow the rest of the recipe as written. * If you would like your bagels to be a little larger for sandwiches, you can divide the dough into 6 pieces.

* After the bagels come to room temperature, store them in an airtight storage bag at room temperature for I to 2 days and toast lightly before serving. To store in the freezer, let the bagels come to room temperature and slice horizontally in half before placing in an airtight storage bag Store in the freezer for up to 3 months. Before serving, let come to room temperature and toast in a skillet or toaster. You can also place the bagels in a cold oven and then preheat the oven to 350°F By the time it reaches temperature, the bagels will be fresh and warm.