# Components:
→ Dough
01 - 4 cups bread flour, plus extra for dusting
02 - 2¼ teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
05 - 1¼ cups warm water (approx. 105°F)
→ Poaching Water
06 - 8 cups water
07 - 1 tablespoon baking soda
08 - 1 tablespoon sugar
→ Toppings (optional)
09 - 2 tablespoons sesame seeds
10 - 2 tablespoons poppy seeds
11 - 2 tablespoons dried onion flakes
12 - 1 egg, beaten (for egg wash; optional)
# Directions:
01 - In a large bowl, mix bread flour, instant dry yeast, fine sea salt, and granulated sugar.
02 - Add warm water and stir until a cohesive dough forms.
03 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and allow it to rise for 1 hour or until doubled in size.
05 - Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, poke a hole through the center, and gently stretch to form classic bagel rings.
06 - Arrange shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
07 - Preheat oven to 425°F.
08 - In a large pot, bring 8 cups of water to a boil, then add baking soda and sugar.
09 - Gently drop 2 to 3 bagels at a time into the simmering water. Boil each side for 45 seconds, then remove using a slotted spoon and return to the baking sheet.
10 - Brush bagels with beaten egg and sprinkle with sesame seeds, poppy seeds, or dried onion flakes as desired.
11 - Bake for 20 to 25 minutes until golden brown. Cool completely on a wire rack before serving.
