Ingredients

3.5 cups bread flour (high gluten or bread is essential for the CHEW)

2 tsp yeast

4.5 tsp sugar

1.5 warm water

1.5 tsp salt

everything bagel seasoning

1 egg (for egg wash)

barley malt (for poaching liquid)

Thank you Sophisticated Gourmet for heavily inspiring this recipe.

1. In 0.5 cup of warm water, add yeasy/sugar and let it sit for five minutes.

2. Mix flour and salt together and make a well in the center. Pour in yeast/sugar/water mixture.

3. Add some of the water into the well and mix/stir as needed till it’s firm yet moist ;)

4. Knead for 10 mins. Or if you are lacking in upper body strength, find yourself a strong friend to knead for you.

5. Put kneaded dough in oiled bowl and put in fridge to rise over night (should double in size)

6. Take out of fridge and let rest at room temp for 10-15 mins, then punch down, then rest for another 10-15 mins.

7. Divide the dough in 12 pieces for slightly smaller bagels and 8 pieces for healthy sized bagels. Then cup a piece in your hands and roll vigorously against the surface till you have a nice ball. Or a sorta okay ball. This ball fabrication takes practice.

8. Dip your finger in flour and stick it through the bagel ball to make a hole, and stretch the hold so the bagel ring is like an inch or so wide. Disclaimer: if you’re making bagels with your partner, this part can get a little hot and heavy and suggestive, but I encourage you to stay focused on the bagels.

9. Let holey bagels rest under damp towel for 10 mins while you prepare poaching liquid (adding barley malt to boiling water). Also preheat oven to 425 F

10. Poach the bagels for 2 mins on each side

11. Brush some egg onto your bagels and add everything bagel seasoning (after all, everything bagels are the best kind)

12. Bake for 25 mins

13. Eat!