• 112 tsp dry active yeast
  • 250g bread flour
  • 290g (114 cup) water


  • 200g bread flour
  • 112 tsp salt


  • 1 tbsp baking soda
  • cornmeal for dusting
  • sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions


Day Before

Make the sponge

  • In a stand mixing bowl, stir together the yeast, flour, and water until it form a smooth, runny batter
  • Cover and leave at room temp for 30–60 mins (until the mixture doubles and is very foamy)

Make dough balls

  • Add the remaining flour and salt and mix together using a dough hook
  • Knead for 6–10 minutes, the dough should be firm but pliable and smooth
  • Dough should pass the windowpane test
  • Divide into 8 pieces (use a scale for best results) and form into rolls
  • Cover with a damp towel and rest for 20 minutes

Form bagels

  • Line 2 sheet pans with parchment paper and spray with oil
  • Choose a shaping method:
    • Poke a hole in the bagel dough and use your thumb to widen it to 212″ in diameter
    • Roll dough out to an 8” long rope. Wrap the dough around the palm and back of your hand and close the seal by rolling on the counter
  • Place shaped bagels on the sheet pans with 2″ of space
  • Mist bagels lightly with oil and cover loosely with plastic wrap
  • Let sit for 20 minutes at room temperature
  • When a bagel floats they can be refrigerated overnight (up to 2 days)

Day Of


  • Preheat oven to 400°F
  • Bring a large pot of water to a boil and add the baking soda
  • Remove bagels from the refrigerator


  • Gently drop bagels into the water
  • After 1 minute, flip them over and boil the other side for a minute
  • While boiling, sprinkle the parchment lined sheet pans with corn meal
  • Transfer the boiled bagels back onto the baking sheet
  • Brush with an egg wash and add toppings


  • Bake until browned (~20–25 minutes)
  • Let cool on a wire rack