Ingredients
Method
- Mix the dough: Add all of the dough ingredients to a large mixing bowl or the bowl of a stand mixer. Mix just until combined and no visible dry bits of flour remain (some dry flour residue on the sides of the bowl is fine). If your stand mixer sounds like it's struggling, stop the mixer and continue mixing by hand.
- Cover the bowl with plastic wrap or a dinner plate, and rest for 30-45 minutes. Form the dough into a smooth ball by stretching and folding it over itself, like you're making a giant dinner roll. Return the dough to the bowl and cover.
- Bulk ferment: Leave at room temperature for 8-12 hours, or until not quite doubled in size. You're aiming for it to increase in size around 50-75%.
- Divide and shape: Weigh the dough, and divide by 12. Evenly divide the dough into 12 portions of that weight. It's OK if the portions vary in size by a few grams, the goal is to get close to equal portions. Shape each dough portion into a smooth ball as if you're making round dinner rolls. Use your thumbs to poke a hole in the middle of each ball, and gently stretch it out.
- Proof: Place the shaped bagels on a baking sheet lined with a silicone baking mat. Cover the baking sheet with greased plastic wrap, a damp kitchen towel, or a plastic baking sheet cover. Leave at room temperature to proof for about 1 hour.
- Boil, top, and bake: About 30 minutes into proofing, preheat the oven to 425˚F (220˚C). Arrange the racks in your oven so one is in the top third, and the second is in the bottom third. Line a second baking sheet with a silicone baking mat. Add 3" (7.5 cm) of water to a large pot. Add 2 teaspoons baking soda and 2 tablespoons molasses to the pot, and bring to a boil.
- Once the water is boiling, add as many bagels as will comfortably fit in the pot without crowding. Boil for 60 seconds, then flip to the other side. Boil for another 60 seconds. Use a slotted spoon or a spider to fish the bagels out of the water, and place them on the baking sheet. You should have 6 bagels per baking sheet.
- Soon after the bagels come out of the boiling water, add your toppings. You can either sprinkle them on, or dip the bagels in a bowl of the toppings.
- Bake both sheets at the same time, for 18-22 in total or until the bagels are golden brown, smooth, and a little puffier than when they came out of the water. About halfway through baking, rotate the pans 180 degrees and switch their positions on the racks.
- Transfer the bagels to wire racks to cool completely. Bagels are best eaten the day they're made, but will be excellent toasted for a couple more days.
Notes
Use any bagel toppings you like! Poppy seeds, black and/or white sesame seeds, and everything bagel spice mix are all great choices. Or you can finely slice 1-2 jalapeño peppers and arrange them on top of some grated cheddar cheese on top of each bagel after baking. See the post above for more topping ideas.