# 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 (about 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 mixing bowl, stir together flour, yeast, salt, and sugar until evenly distributed.
02 - Pour in warm water and mix until a rough dough forms.
03 - Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and allow to rise for 1 hour or until doubled in size.
05 - Deflate dough, divide into 8 equal pieces, shape each into a ball, then poke a hole through the center and gently stretch to form a bagel shape.
06 - Arrange shaped bagels on parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
07 - Heat oven to 425°F (220°C).
08 - Bring 8 cups of water to a boil in a large pot. Add baking soda and sugar, stirring to dissolve.
09 - Carefully lower 2 to 3 bagels at a time into the simmering water. Boil for 45 seconds per side, then remove with a slotted spoon and place back on the baking sheet.
10 - Brush bagels with beaten egg and sprinkle with desired toppings, or brush with water for a vegan option.
11 - Bake in the preheated oven for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool before serving.
