Recipes

Servings: 12
3/4 cups water, 110f/43c
1 1/4 tsp dry yeast
3/4 Tbsp sugar
250g bread flour, plus more for dusting
3/4 tsp kosher salt
1 eggs + 2 Tbsp of water
+ In a small bowl mix 1/4 cup of the water, all they yeast and sugar
+ Let rest for 10 minutes to insure yeast is active
+ In a large bowl mix the flour and salt together
+ Add the yeast mix and half of the remaining water to the flour bowl
+ Mix well adding the rest of the water as needed to get a thick spongy dough
+ Kneed for 10 minutes until dough is smooth and elastic, adding more flour as needed
+ Form dough into a ball
+ Place back in bowl
+ Cover with damp towel
+ Let it rest until it doubles in size (maybe an hour)
+ Break into 12 even sized balls
+ Roll each ball until smooth and place it on a silicone lined baking sheet
+ Take your finger and press down in the center of each ball to create a whole about 1/2 inch across
! This hole will shrink when the dough rests. Don't panic
+ Clover again with the damp towel for 10 minutes
+ Preheat oven to 375F (190c)
+ Mix the eggs and water to make an egg wash
+ Baste each bagel with the egg wash
+ Add any toppings you want to the bagels
+ Bake for 25 minutes

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