Ingredients

• Tangzhong
• 3/4 cup cold water
• 3/4 cup bread flour
• Dough
• 2 3/4 cup flour
• 1 tablespoon brown sugar
• 3/4 teaspoons salt
• 2 teaspoons instant dry yeast (not RapidRise or active dry)
• 1/2 cup water
• Everything Seasoning
• 1 teaspoon salt (chunky rock salt)
• 1 teaspoon Dried Minced Garlic Flakes
• 1 teaspoon Dried Minced Onion Flakes
• 1 teaspoon Sesame Seeds
• 1 teaspoon Poppy Seeds
• To Boil
• 1 tablespoon honey
• 1/2 tablespoon Dry Malt (Diastatic) Baking Powder
• Eggwash
• 1 egg
• 1 tablespoon water

Instructions

1. In a skillet, whisk together cold water and flour over medium heat until thick, resembling mashed potatoes (about 2 minutes). Spread the mixture onto a plate. Cover and let it cool for about 30 minutes.
2. Combine flour, sugar, salt, and instant yeast. Mix in the cooled tangzhong and water. Knead until the dough is smooth, about 6-7 minutes. Place in a lightly greased bowl to rest about 60-90 minutes, then move to the fridge for 12-24 hours.
3. On a lightly floured surface, divide the dough into 6-8 sections and form each section into a tight ball with a small seam along the bottom. This can be done by rolling the dough on a flat surface, while pulling towards yourself.
4. Poke a hole in the center of each ball, then gently stretch into a 3 1/4-inch ring. Cover shaped bagels and rest about 30-45 minutes.
5. You can mix together the Everything Seasoning, or ignore this step and use store bought everything seasoning.
6. Preheat the oven to 425°F (220°C) and adjust the rack to the lower-middle position. In a stainless steel pot, bring about 3 inches of water to a boil. Make a slurry with honey, barley malt baking powder, and a few tablespoons of boiling water to add to the pot. Boil the bagels for about 30 seconds per side, then drain on paper towels and transfer to a parchment-lined half sheet pan.
7. Whisk together the egg and water to dunk the tops of the bagels in, then top with your everything seasoning. Bake the bagels for 25 minutes (rotate pans halfway if needed). Cool for at least 15 minutes. Uncut bagels can be stored for up to 48 hours.

Notes

• Tangzhong is a technique used in bread and pastry making that involves creating a water roux or paste. It's made by cooking a mixture of flour and water until it forms a thick, pudding-like consistency. The inclusion of the paste creates a silky and smooth dough, contributing to the texture and quality of the homemade bagels.

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