Bagels

Add 7 grams of active dry yeast and let it sit for about 5 minutes or until foamy

Combine 500 grams of bread flour and 2 teaspoons of salt in a large bowl

Once the yeast has bloomed, pour it over the flour and salt and mix 

Transfer the dough onto a floured work surface and knead for 7-8 minutes, lightly dusting in additional flour if necessary until a firm, smooth dough comes together

Form the dough into a ball and transfer it into a greased large glass bowl

Cover the bowl and let it rest in a warm place until it has doubled in size (about 90 minutes)

Punch the air out of the dough and transfer it out onto a flat dry work surface

Divide the dough into eight equal portions

Roll each portion into a round ball and form it into a bagel by poking your finger through the center and gently forming the outer ring into a even round shape

Transfer the shaped bagels onto parchment lined baking sheet, cover with a light towel and rest for 30 minutes 

Preheat your oven to 450 degreesand stir in 2 tablespoons of brown sugar

Bring a large pot of water to a boil and stir in 2 tablespoons of brown sugar

Carefully drop 2-3 bagels into the boiling water, being sure not to crowd them

Boil the bagels for 60 seconds on each side (2 minutes total)

Transfer the boiled bagels onto a parchment lined baking sheet

Whisk together 1 egg with a teaspoon of water and brush this egg wash over the top surface of all of the bagels

If you want to add toppings, add them immediately after the egg wash

Bake the bagels in a 450 degree oven for 22-25 minutes

Transfer the freshly baked bagels onto a cooling rack

Allow the bagels to come to room temperature before storing or freezing them 

Store bagels in a paper bag for 1-2 days or slice them in half and freeze them for longer storage