Simple Homemade Bagels

In the bowl of your stand mixer, pour in the lukewarm water, sprinkle the yeast, and add that dark brown sugar. With the paddle attachment secured, let it sit until the yeast gets all bubbly and foamy on top—it’s alive! Once it’s ready, toss in the sea salt and half the flour. Mix on low until the dough looks a bit rough around the edges, like it just rolled out of bed.

Switch to the dough hook because it’s time to get serious. Add the remaining flour and mix on low for 3 minutes. Then, crank it up to medium and let it go for 7-10 minutes until you’ve got a smooth, elastic dough that’s just a little springy when you poke it. If it’s too sticky, add a sprinkle of flour and keep mixing for a couple more minutes.

Lightly oil a big bowl, and plop the dough in. Give it a little flip to make sure it’s all coated, then cover it with a damp kitchen towel. Find a warm, cozy spot for it to rise and let it hang out undisturbed until it doubles in size—this should take about 2 hours.

Once your dough has risen to the occasion, give it a good punch to deflate it. Turn it out onto a lightly floured surface, and shape it into a tight ball. Use a pastry cutter or knife to slice it right down the middle, then keep cutting until you have 8 even pieces. Now form your hand into a C and use it roll each piece into a smooth ball. To shape the bagels, stick your index finger in the flour, then poke your finger through the middle of each dough ball and gently stretch it out until the hole is about 1" wide. It’s going to shrink a bit when it rests, so don’t worry if it seems too big now.

Place your bagels on a parchment-lined baking sheet and let them rest while you preheat the oven to 425°F. Grab a big pot, fill it with water, and bring it to a boil. Just before it hits that rolling boil, stir in the molasses until it’s completely dissolved. While you’re waiting, beat the egg with a few drops of water to make your egg wash.

Gently drop 3-4 bagels into the boiling water. If the center holes have shrunk too much, stretch them out a bit before they hit the water. Let them boil for 2 minutes on one side, then flip them and boil for another 1-3 minutes. The longer they boil, the chewier they’ll be.

Return the boiled bagels to the baking sheet, brush them lightly with the beaten, and add any toppings you like. Pop them in the oven and bake for 20-25 minutes until they’re golden brown and smell like heaven. Let them cool just enough so you don’t burn your fingers, then dig in while they’re still warm. Dassit!