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Less expensive than a ticket to New York and nearly as tasty.

KEEP SCREEN ON

Yield: 13 Bagels

Cook Time: 17 Minutes

Ingredients
Poolish
1 teaspoon yeast

3 1/3 cups bread flour

2 1/4 cups water

Dough
1/2 teaspoon yeast

3 cups flour

1 tablespoon salt

1 tablespoon brown sugar

Boiling Solution
3 quarts of water

2 tablespoons baking powder

Everything Topping
2 tablespoons kosher salt

2 tablespoons poppy seeds

2 tablespoons sesame seeds

2 tablespoons dehydrated minced onion

2 tablespoons dehydrated minced garlic

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Preparation Method

  1. In a bowl of stand mixer fitted with dough hook, mix ingredients of poolish until well incorporated. Remove bowl from stand mixer, cover, and let rest until quite bubbly and doubled in size.
  2. Add dough ingredients and mix on low speed for 10 minutes. Remove dough hook, cover, and let rest for 20 minutes.
  3. Using a scale, portion dough into 4-ounce pieces. Shape bagels; as evenly as possible, roll each piece into a 10-inch log. Connect ends, overlapping by 2 inches and rolling gently to seal. Grease two parchment-lined solid pans with non-stick spray. Arrange 6 bagels on one pan, 7 on the other. Spray bagels with non-stick spray, wrap gently with plastic wrap, and refrigerate overnight.
  4. Combine topping ingredients. Set aside.
  5. Remove bagels from refrigerator. Preheat oven to 325°F Convection Humid Mode.
  6. In a 6-quart or large pot, bring water to a boil. Add baking powder. Working in batches, boil bagels 1 minute per side. Drain bagels well before placing back onto pan. While wet, sprinkle generously with topping.
  7. Slide pans into oven at rack positions "1" and "3." Bake for 17 minutes. Remove and let cool for 10 minutes. Serve.