- 19.25 ounces bread flour (3 1/2 cups)
- 1/4 ounce instant dry yeast (2 1/2 teaspoons; or 1 envelope active dry)
- 1/2 ounce sugar (2 tablespoons)
- 1/2 ounce salt (1 teaspoon)
- 12 ounces hot water (1 1/2 cups, 120°–130°F)
- 1 1/2 teaspoons malt syrup (for the boiling water; alternatively, you can use 1 1/2 tablespoons sugar
- 1 egg beaten with 1 teaspoon water
- Desired toppings (sesame seeds, minced garlic, etc)
Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more
Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour
After dough has doubled in bulk, turn it out onto a lightly floured work surface and press down with your fingers to expel the gases. Divide dough into 10 equal portions.
Ball a portion of dough, then roll it into a “rope” about 6 inches long and about 1 inch thick, with the middle slightly fatter than the ends
Wrap the dough around the back of three fingers, overlapping the ends on the bottom. Place your hand, along with the dough, palm-down on the work surface and roll dough back and forth until ends crimp and seal together. Place dough ring under a span of plastic wrap while you repeat rope-and-loop process with remaining dough portions.
Allow bagels to rise again for 10 minutes. While they rise prepare your water bath: Add the malt syrup to 3 quarts of water (12 cups) over high heat and let it come to a boil the dough rests. Preheat the oven to 400°F.
Use a skimmer or slotted spoon to carefully add bagels, one at a time, to the water. (Note: no more in the pot than 3 at a time.) Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark.
Remove bagels from water with skimmer or slotted spoon to a clean kitchen towel. Pat dry. Place bagels on wire cooling rack set over a rimmed baking sheet. Brush bagel tops with egg-water mixture. Shake on desired toppings. and brush any that fall off of the sheet.
Place bagels on the baking sheet. Bake until light brown and shiny, 15 to 20 minutes. Flip, and bake until reverse side is golden-brown and shiny, about 10 minutes more.
From Serious Eats