• Start by activating the active dry yeast. Combine the warm water, sugar and yeast in the bowl of a stand mixer and let it rest for 10 minutes (skip if using instant yeast and just combine all the ingredients together).
  1 1/4 cups (10oz/300mL) water, 2 Tbsp (25g) granulated sugar, 2 1/4 (1 package/7g) tsp yeast
• Once the yeast has foamed/bubbled on top a bit, add the flour and salt and use the hook attachment on the stand mixer to knead the dough for about 10 minutes at low speed.
  5 cups (600g) bread flour, 2 tsp (15g) fine sea salt
• After about 10 minutes, I like to knead it by hand a little to get a feel of the dough. The dough should be smooth and should stretch enough to see through it without tearing (windowpane test).
• Lightly grease the bowl, place the ball of dough into the bowl, cover it with a lid or plastic wrap and let it rest for 90 minutes in a warm place.
• Once the dough has doubled in size, punch it down and split it into 10 sections, about 3.2 ounces each.
• Form a round ball with each section of dough. I do this by pinching all the edges together and rolling it between my hand and the counter (see video).
• Once it's a round ball, poke a hole through the center of each ball of dough and try to stretch it out a little so it looks like a bagel shape.
• Place the bagel doughs on a cookie sheet lined with parchment paper and lightly grease the parchment paper.
• After you've stretched out all the bagels and they're on the cookie sheet, go back through and stretch the hole in the center of each bagel out again because they tend to shrivel back up. I like to quickly rub the top of the bagel doughs onto the greased cookie sheet so before placing them down so the plastic wrap doesn't stick to the dough.
• Cover loosely with plastic wrap and let them rest for 25-30 minutes.

Toppings

• About 10-15 minutes before the bagels are done resting, preheat the oven to 400F (204C) stir the water and honey in a large pot and bring it to a boil.
  3-4 quarts water for boiling, 1-2 Tbsp honey
• Reduce the heat to medium-high and gently place 2-3 bagels in the pot at a time. Boil each side for about 45 seconds, remove from the water and place back onto the cookie sheet. Repeat until all the bagels have been boiled.
• Place an egg white in a small bowl and use a fork or an egg beater to whip the egg white until it's a little foamy. Brush the surface of all the bagels with the whipped egg white.
  1 egg white
• Sprinkle or dip the bagels into desired toppings and place back on the cookie sheet.
  Sesame seeds, Everything bagel seasoning, Poppyseeds, Asiago cheese
• Bake the bagels for about 18 minutes, until they've browned nicely and feel light when you pick them up.