Method

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 2¹⁄₂″ 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

Prep

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

Boil

• 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

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