Ingredients:

  • 4 cups (480g) all-purpose flour, unbleached
  • 1 3/4 cups (414ml) lukewarm water
  • 1 tablespoon (12g) sugar
  • 2 teaspoons (12g) salt
  • 2 teaspoons instant yeast
  • 1 tablespoon malt syrup or honey (optional)
  • 8 cups (approx. 2 liters) water
  • 2 tablespoons barley malt syrup or honey
  • 2 tablespoons poppy seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon dried minced garlic
  • 1 tablespoon dried minced onion
  • 1 tablespoon coarse salt

Instructions:

  1. Combine flour, water, sugar, salt, yeast, and malt syrup/honey (if using) in a mixer or bowl.
  2. Knead until smooth and elastic. Look for the dough to pull away from the sides of the bowl and form a ball. The windowpane test should be possible.
  3. Place dough in a lightly oiled bowl, cover, and let rise until doubled in size.
  4. Divide dough into equal portions. Roll each portion into a rope and form into a bagel shape, pinching the ends to seal securely.
  5. Place shaped bagels on a parchment-lined baking sheet, cover lightly, and let rise for another 15-20 minutes.
  6. Bring water and malt syrup/honey to a rolling boil in a large pot.
  7. Gently drop bagels into the boiling water, a few at a time. Boil for 1-2 minutes per side.
  8. Place boiled bagels back on the parchment-lined baking sheet. Sprinkle generously with everything bagel seasoning while still wet.
  9. Bake in a preheated oven until golden brown and cooked through.
  10. Remove from oven and let cool completely on a wire rack before slicing and enjoying.