# What You’ll Need:
→ Dough
01 - 4 cups bread flour, plus extra for dusting
02 - 2 1/4 teaspoons instant dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
05 - 1 1/4 cups warm water (approximately 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 bowl, mix bread flour, instant yeast, sea salt, and sugar. Add warm water and stir until a dough forms.
02 - Knead the dough on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic.
03 - Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 hour or until it doubles in size.
04 - Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a ball, poke a hole through the center, and gently stretch to form a bagel.
05 - Arrange shaped bagels on a parchment-lined baking sheet, cover with a towel, and let them rest for 15 minutes.
06 - Preheat oven to 425°F. Bring 8 cups of water to a boil in a large pot, then add baking soda and sugar.
07 - Gently lower 2 to 3 bagels at a time into the simmering water. Boil each side for 45 seconds, then remove with a slotted spoon and return to the baking sheet.
08 - Brush bagels with beaten egg (or water for vegan option) and sprinkle with desired toppings.
09 - Bake in the preheated oven for 20 to 25 minutes until golden brown. Cool on a wire rack before serving.
