Instructions

1. 1

   Mix yeast and sugar in warm water. Let bloom for 5 minutes.

   • 💡Water temp 105-110°F
   • 💡Should foam up nicely
2. 2

   Combine flour and salt. Add yeast mixture and remaining ingredients.

   • 💡NYC: add malt syrup
   • 💡Montreal: add honey and egg
3. 3

   Knead for 10 minutes until smooth and elastic.

   • 💡Dough should be stiff
   • 💡Less sticky than regular bread
4. 4

   Rise in oiled bowl for 1-2 hours until doubled.

   • 💡Longer rise = more flavor
   • 💡Can refrigerate overnight
5. 5

   Divide into 8 portions. Shape into balls, poke hole, stretch into bagel shape.

   • 💡Make hole bigger than you think
   • 💡It shrinks during boiling
6. 6

   Rest shaped bagels 20 minutes. Meanwhile, bring large pot of water to boil.

   • 💡Add malt syrup or honey to water
   • 💡2 tbsp per quart
7. 7

   Boil bagels for time specified, flipping halfway.

   • 💡They should float
   • 💡Longer boil = chewier
8. 8

   Place on parchment, add toppings if desired, bake until golden.

   • 💡Everything seasoning is classic
   • 💡Egg wash for shine