I have never been a huge fan of bagels. Then I tried some from an actual bagel bakery, and their chewy texture won me over. The store-bough bagels do not compare in the slightest.
These bagels have perfect flavor and texture, and were perfected by the King Arthur Baking Company. I only use their flower. What an amazing company!
Ingredients
starter
120 g flour
1/8 tsp salt
1/16th tsp yeast
1/3 cup cold water
Mix the ingredients for the starter and let them develop overnight. This is essential for flavor, as well as strengthening the gluten network of the final product. But mostly for flavor!
Ingredients II
rested starter
0.75 cup water
1 tsp brown sugar
0.75 tsp yeast
1.25 tsp salt
300g flour
Mix all of these ingredients in a kitchenaid mixer with the dough hook and knead on medium-low for 10 minutes.
Allow to double.
Divide into 6 equal pieces for larger bagels, 8 pieces for smaller ones.
Form balls then pierce a hole in the middle with a finger and stretch that hole slowly to 2-3-inches in diameter.
Place on a parchment-lined baking sheet.
Allow to rise for 30 minutes. Meanwhile preheat the oven to 450F and prepare a water bath with 8 cups of water and 2 tbsp of sugar and 1 tsp baking soda.
Boil bagels for a minute on each side.
Brush with egg wash on the parchment-lined baking sheet and bake until golden brown in the preheated 450F oven.
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