Equipment: Digital Scale (preferred,) Medium Mixing Bowl, Dough Whisk or Stand Up Mixer with Paddle Attachment, Measuring Cups and Spoons, Baking Sheet, 2-3 Qt Sauce Pan, Spider Wand or Slotted Spoon, Unbleached Parchment, Tongs, Cooling Rack

Before You Dive In – Prep: Please read!

• Warm the water, do not exceed 110 F (43C)

Make bagels!

Step 1: Whisk together the dry ingredients in a medium sized bowl or bowl that attaches to a stand mixer. We use a bowl and dough whisk, but a stand mixer works, too!

Step 2: While mixing, slowly add the warm water. If using the dough whisk, stir until fully combined, then use your hands to knead the dough in the bowl into a smooth ball. If using the stand mixer, beat on medium for about 30 seconds. Use your hands to knead dough in the bowl into a smooth ball. (If needed, transfer the ball of dough into a container that can be placed in the refrigerator.)

Step 3: Cover the dough loosely with a towel or lid and allow to rise for two hours. After two hours, tightly apply cling wrap and use a fork to poke one set of holes in the middle, (alternatively, use a lid with a hole poked in it if you have an extra that can be used for this purpose.) This allows the dough to breath a bit without drying out. Refrigerate for a minimum of four hours, or up to 10 days. If storing for more than 2-3 days, tightly fit the lid to prevent dehydration.

Step 4: Baking Day! Place a baking stone or rimless baking sheet into the center of the oven. If you are not applying egg wash, place an oven safe pan on the bottom rack or floor of your oven for steam. Set the oven temperature to 450 F (230 C). Line a baking sheet with unbleached parchment.

Note: the key to success is to work with the dough using damp, not soaking wet, fingers and hands. This needs to be stressed. DO NOT use flour to shape bagels.

Step 5: Remove the dough from the refrigerator. With damp hands, scoop out about 96g (3.4 oz) of dough and form a smooth ball. Now, this is the amount of dough we use to make 10 evenly weighted bagels. You can make the bagels as large or small as you want. The key is make them as similar in size as possible for even baking.

Step 6: Use damp fingers to pinch a hole in the middle of the ball and gently press outwards to form a doughnut shape. (I hold the ball in one hand and use the thumb and pincer finger on the other to pinch the middle. I then use both hands to gently tug a hole in the middle. Use any method that works for you.) Smooth the edges and place the bagel on the parchment lined baking sheet. Repeat for the number of bagels you want to make, keeping at least three inches of space between bagels.

Step 7: Loosely cover bagels with cling or parchment and allow to “rise” for 20 minutes. Do not go over 30 minutes. Bagels will puff up, but not double in size.

Step 8: While bagels are rising, prepare the bagel bath by combining all bath ingredients in a 2-3 qt saucepan. Whisk to dissolve salt and baking soda. Heat to a gentle boil. This step is optional, but we love the results! If short on time, skip the bath and go to Step 10.

Step 9: Dunk. After 20-30 minutes rise, slowly add bagels into the gently boiling bagel wash. Do not crowd them, you may only be able to drop 1-2 at a time depending on the size of your pan. Bagels will drop to the bottom and then pop up when they are done. When they pop to the surface, remove with a spider ladle or slotted spoon and place back on the unbleached parchment. Repeat until all bagels have been dunked.

Step 10: If applying egg white wash, sweep egg wash over bagels then sprinkle on toppings. Instead of egg wash, you may also apply bagel bath water or plain water and top or leave naked.

Step 11: Slide the sheet of parchment with bagels onto the hot stone or hot baking sheet in the oven. If you did not apply egg wash, add 1 C of hot water to the preheated tray on the bottom of the oven to provide steam. Take care not to splash water on the heating elements of the oven, or burn your hand with steam. If you applied egg wash, skip the steam. Bake for 20-25 minutes, (the internal temp at around 25 minutes is about 205 F or 96 C, which is our preferred texture).

Step 12: Use tongs to remove bagels from the oven and allow to cool on a rack for at least 30 minutes before eating to allow the bread to set. Bagels are best eaten the same day! Freeze for up to a month.

Enjoy!