Bagels

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the water in the microwave for 30 second intervals or until it temps between 110° - 130° F.

Step 2

In a stand mixer with the dough hook attachment, add the water, salt, brown sugar, and half the flour. Sprinkle the yeast on top. Mix together the ingredients and add more flour until it forms a firm dough. I typically find that it is more stiff that bread dough and it should pull away from all side of the bowl.

Step 3

Then, mix for 6 minutes to develop the gluten.

Step 4

Divide the dough into 12 equal pieces and roll them into a ball. Let them rest for 5 minutes.

Step 5

Once rested, poke your finger in the middle to form a hole. Very gently stretch the dough until it is about a 1-inch wide hole. Be very gentle and try to handle the dough as little as possible to make the best looking bagels.

Step 6

Prepare 2 baking sheets with parchment paper, then spray the parchment with cooking spray. Put 6 bagels on each sheet and cover with a towel; let them rise in a warm place for 20 - 30 minutes.

Step 7

While they rise, preheat the oven to 400° F. Pour the quarts of water into a very large pot with the brown sugar. Bring to a boil and stir to dissolve the brown sugar. Reduce the heat until the water is staying at a very low boil.

Step 8

Once the bagels are risen, place them upside-down, about 3 at a time into the water. Cook for 30 seconds, while being sure to keep the water at a low boil. Flip the bagels over and cook for another 30 seconds. Then carefully remove the bagels from the water and return them to the baking sheet.

Step 9

Now it is time to top the bagels. For asiago or cheddar cheese just lay the shredded cheese out on tip of the bagel. For everything seasoning or poppy seeds, brush the bagel with a mixture of 1 egg and 1 tbsp of water first to make the seasoning stick.

Step 10

Bake the bagels for 20 - 25 minutes or until as golden-brown as desired. Remove and cool completely before serving.