# What you'll need:
→ 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 (approx. 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)
# Method:
01 - In a large bowl, mix bread flour, instant dry yeast, sea salt, and granulated sugar. Add warm water and stir until a dough forms.
02 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover with a cloth, and let rise for 1 hour until doubled in size.
04 - Punch down the dough, divide into 8 equal pieces. Shape each into a ball, then poke a hole through the center and gently stretch to form the bagel shape.
05 - Arrange shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
06 - Set oven to 425°F (220°C) to preheat.
07 - Bring 8 cups of water to a boil in a large pot. Add baking soda and sugar, stirring until dissolved.
08 - Gently lower 2–3 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 (or water for vegan option) and sprinkle with chosen toppings.
10 - Bake for 20 to 25 minutes until golden brown. Cool on a wire rack before serving.
