Makes 8 Bagels

Directions

• Whisk warm water, yeast, and 1 TBSP brown sugar together in bowl of stand mixer, let sit for 5 minutes.
• Slowly add flower and salt, blending on low for 2 minutes with dough hook.
• Use mixer to continue to knead for additional 3 minutes on medium-low.
• Add dough to lightly greased bowl, cover and let rise for 60-90 minutes, or until double in size.
• Punch dough down, then divide into 8 equal pieces & roll into balls.
• Shape bagels by poking hole in middle with finger, widening to 1.5-2 inches.
• Preheat oven to 425F.

Water Bath:

• Add 2 quarts water and 2 TBSP brown sugar to wide-mouth pot and bring to boil
• Drop bagels in 2-4 at a time (pot size depending). Boil for 1 minute per side.

Directions Continued:

• Remove from water and allow to cool until you can handle them.
• Beat the egg with 1 TBSP water to create the egg wash while bagels cool.
• Brush bagel tops with egg wash and then dip the bagels in bowl with seasoning if desired.
• Bake 4 bagels per sheet for 20-25 minutes, rotating the pan half-way through - you want a dark golden brown.
• Remove from oven and let cool on pan for 20 minutes, then transfer to cooling rack.
• Store in refrigerator for up to 1 week.