# 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 (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 - Combine flour, yeast, salt, and sugar in a large bowl. Add warm water and mix until dough forms.
02 - Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
04 - Punch down dough and divide into 8 equal pieces. Shape each piece into a ball, poke a hole through the center, and stretch gently to form a bagel shape.
05 - Place bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
06 - Preheat oven to 425°F.
07 - Bring 8 cups water to a boil in a large pot. Add baking soda and sugar.
08 - Gently lower 2 to 3 bagels at a time into simmering water. Boil each side for 45 seconds, then remove with a slotted spoon and return to the baking sheet.
09 - Brush bagels with beaten egg and sprinkle with desired toppings. For a vegan option, brush with water instead of egg.
10 - Bake bagels for 20 to 25 minutes until golden brown. Cool on a wire rack before serving.
