# What You Need:
→ Dough
01 - 4 cups bread flour, plus additional 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)
# Steps:
01 - In a large bowl, mix bread flour, instant dry yeast, fine sea salt, and sugar until evenly blended.
02 - Pour warm water into the dry mixture and stir until a shaggy dough forms.
03 - On a lightly floured surface, knead the dough for 8 to 10 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover, and allow to rise at room temperature until doubled in size, approximately 1 hour.
05 - Punch down the risen dough and divide into 8 equal portions. Form each portion into a ball, then create a hole through the center and gently stretch to shape into bagels.
06 - Arrange shaped bagels on a 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 until dissolved.
09 - Lower bagels into simmering water, 2 to 3 at a time, and boil each side for 45 seconds. Remove with a slotted spoon and return to the baking sheet.
10 - Brush bagels with beaten egg (or water for vegan option) and sprinkle desired toppings evenly.
11 - Bake bagels for 20 to 25 minutes or until golden brown. Allow to cool completely on a wire rack before serving.
