Bagels

Intro

Better than average, but not as good as NY bagels.

Directions

1. Mix the dry ingredients together, then create a well and add the water. It should be warm, around 105F.
2. Place it into your stand mixer (or knead by hand), and mix for 2-3 minutes on lowest speed until ingredients are all incorporated.
3. Up the speed to 3-4 and allow to knead for 5-8 minutes, until dough is smooth. You should be able to place your finger into the dough and have it bounce back only partially.
4. At this point, tuck it into a ball and place into a lightly oiled bowl, partially covered, and leave in a warm place (70-75F) to rise for 1 hour.
5. After it doubles in size, take it out and flatten it. Split into 8 parts (weigh it!).
6. Take each part, layer the harsh edges atop one another, and place on the counter. With your pinky on its back edge to brace it, roll it towards you until it forms sort of an oval shape. Turn 90 degrees and repeat, until you have a ball.
7. Once that is done for each, flatten them into disks. Using a floured thumb, poke a hole in the center of each, and roll out the edges into a bagel shape.
8. Cover the 8 bagels with a damp towel to rest. Preheat the oven to 425 and bring a wide pot of water to a boil.
9. Boil each bagel for 1-2 minutes on each side. Boil closer to 2 minutes for a looser crumb.
10. Cover each bagel in egg wash (beat the egg and add a splash of water and a sprinkle of salt) as they come out of the pot. Add any bonus seasoning here, such as sesame seeds.
11. Bake the bagels for 20 minutes. Let them rest for at least 10 minutes before cutting into them.