Ingredients

• Tangzhong
• 6 ounces cold water
• 3 1/2 ounces bread flour
• Dough
• 12 1/2 ounces bread flour
• 1/2 ounce sugar
• 2 1/2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon instant dry yeast (not RapidRise or active dry)
• 3 1/2 ounces water
• Everything Seasoning
• 1 tsp salt (chunky rock salt)
• 1 tsp Dried Minced Garlic Flakes
• 1 tsp Dried Minced Onion Flakes
• 1 tsp Sesame Seeds
• 1 tsp Poppy Seeds
• To Boil
• 1 ounce barley malt syrup (or honey)
• Eggwash
• 1 egg
• 1 tbsp water

Instructions

1. Prepare the Tangzhong: In a 10-inch skillet, whisk together cold water and bread flour over medium heat until thick, resembling mashed potatoes (about 2 minutes). Spread the mixture onto a plate, forming a 1-inch layer. Cover and let it cool to around 75°F (23°C), approximately 30 minutes.
2. Create the Dough: In a food processor fitted with a metal blade, pulse together flour, sugar, salt, and instant yeast. Add the cooled tangzhong and water. Process until the dough is smooth. If using a smaller machine, divide the dough in half to process in stages.
3. Shape the Bagels: On a clean, un-floured surface, divide the dough into 6-8 portions and cover with plastic. Form each portion into a tight ball, with a small seam along the bottom. Cover the shaped dough and let it rest for 15 minutes.
4. Form the Bagels: Using a damp fingertip, poke a hole in the center of each portion. Gently stretch into a 3 1/4-inch ring, wetting your hands with cold water to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan. Cover with plastic and refrigerate for 24 to 36 hours.
5. Prepare the Everything Seasoning: Combine salt, dried minced garlic, dried minced onion, sesame seeds, and poppy seeds (Store bought everything seasoning is fine too).
6. Boil the Bagels: 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, and stir in barley malt syrup or honey. Boil the bagels for about 30 seconds per side, then drain on paper towels and transfer to a parchment-lined half sheet pan.
7. Baking: Whisk together the egg and water and brush onto bagels. Then top with everything seasoning. Bake the bagels for 25 minutes (rotate pans halfway if needed). Cool for at least 15 minutes. To serve, split horizontally with a serrated knife. Uncut bagels can be stored for up to 48 hours in a paper bag or loosely wrapped in parchment, then sliced and briefly toasted before serving.

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.
• I like mixing my own blend of everything seasoning because store bought everything seasoning is a bit salty, even though the salt tends to settle at the bottom of the mix.

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