- Combine all dough ingredients and knead for 10 to 15 minutes. SInce bread flour has a relatively high protein content, it takes a little while for the gluten to develop and the dough will be stiff.
- Once mixed, place dough into lightly greased bowl and cover for 1 – 1.5 hours. Dough will rise, but not necessarily double in size.
- Line two baking sheets with parchment paper. Transfer dough to work surface and divide into 8 pieces.
- Working one piece at a time, roll into length about 12 inches long, wrap around hand, and combine two edges to form a bagel shape.
- Once all 8 pieces are formed, cover with plastic wrap and let rest for 30 minutes or so.
- While dough is resting, prepare the water bath by combining all ingredients and bringing to a boil. Also, preheat your oven to 400 degrees.
- Transfer bagels to water bath and let cook for about 1.5 minutes on each side.
- Remove bagels from water, drain excess, and place on lined baking sheet. Repeat until all 8 bagels have been boiled.
- Top with onion, garlic, everything seasoning, or anything else that you prefer, and bake for 20 to 25 minutes or until they’re as brown as you like.
- 1 tablespoon instant yeast
- 4 cups unbleached bread flour
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 1 1/3 cup water (or 1 1/2 cup in the winter)
- 2 quarts water
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar