Bagels

• 1 1/2 cup warm water, between 100F and 110F
• 2 3/4 teaspoon instant yeast
• 4 cup (520g) bread flour
• 3 tablespoon packed brown sugar, divided, divided
• 2 teaspoon salt
• 1 egg

Optional

• 2 tablespoon Everything seasoning

Makes 8 Bagels

Directions

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

Water Bath:

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

Directions Continued:

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