# Ingredient List:
→ Dough
01 - 4 cups bread flour, plus additional for dusting
02 - 2¼ teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
05 - 1¼ cups warm water (approximately 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, sea salt, and granulated sugar until evenly distributed.
02 - Pour warm water into the dry ingredients and stir until a cohesive dough forms.
03 - Transfer dough to a lightly floured surface and knead vigorously for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover tightly, and allow to rise at room temperature for 1 hour or until doubled in size.
05 - Deflate dough gently and divide into 8 equal portions. Shape each into a ball, then form bagels by creating a hole through the center and stretching to desired size.
06 - Arrange shaped bagels on a parchment-lined baking sheet, cover with a clean towel, and rest for 15 minutes to relax the dough.
07 - Set oven to 425°F to reach the baking temperature.
08 - Bring 8 cups of water to a boil in a large pot; add baking soda and sugar, and stir until dissolved.
09 - Gently lower 2 to 3 bagels into the simmering water and boil each side for 45 seconds. Remove with a slotted spoon and return to baking sheet.
10 - Brush poached bagels with beaten egg and sprinkle with chosen toppings; for vegan option, substitute egg wash with water.
11 - Bake in the preheated oven for 20 to 25 minutes until the crust is golden brown. Cool completely on a wire rack before serving.
