Homemade Everything Bagels
Makes 8 bagels
Adapted from the Los Angeles Times
For the dough:
3 1/2 cups all-purpose flour (or bread flour if you have it on hand)
2 teaspoons salt
3/4 teaspoon yeast
1 tablespoon honey
1 cup + 2 tablespoons water
For the bagel bath:
1 teaspoon salt
1 teaspoon baking soda
Topping:
2 teaspoons each poppy seeds, sesame seeds, sea salt, dehydrated garlic and onion bits
1 egg white
Measure out the water in a liquid measuring cup and then gently stir in the honey and yeast. In a large bowl whisk together the salt and flour and then mix in the liquid until it forms a rough ball. It should take a few minutes to come together and you can add an additional teaspoon or two of water if necessary. Let the dough rest in the bowl for 5 minutes the turn it onto a lightly floured surface and knead it until it is smooth, slightly tacky, and generally a glorious thing of beauty. Place in a lightly oiled bowl, turn to coat the dough, cover with plastic wrap and refrigerate for at least an hour.
When you are ready to shape the bagels line a baking sheet with parchment paper. Cut the dough into 8 equal pieces, and on a clean, dry surface roll each section into a ball. Then roll each ball into a rope about 8 inches long and overlap the ends so they form a circle. Gently roll the seam on the countertop to seal completely and reshape as needed so that the bagels are an even thickness all the way around. Lightly brush the bagels with oil, cover with plastic wrap and refrigerate overnight.
When you are ready to bake the bagels remove them from the fridge, preheat the oven to 500 and then get prepared: line a baking sheet with parchment, set out one small bowl with your toppings, another small bowl with the egg white and a pastry brush.
Fill your largest pot with at least 4 inches deep of water and let it come to a boil, then add the baking soda and salt and reduce to a simmer. Carefully add as many bagels as will comfortably fit to the simmering water and let them cook for a minute. Then flip and cook the other side for 30 seconds. Using a slotted spoon transfer to your prepared baking sheet, brush with egg white, and sprinkle with your toppings. Repeat until all the bagels are boiled and topped.
Place the bagels in the oven and reduce the temperature to 450. Bake for about 15 minutes, rotating the sheets halfway through baking, and until the bagels are golden brown. Transfer to a rack a let cool for as long as you can. Slice and serve.
Note: I slice all the bagels at once, and then freeze what ever is left over from the breakfast feast. Pre-sliced and frozen bagels toast up perfectly for many weeks to come!
