Ingredients:

  • 500 g bread flour
  • 350 ml warm water
  • 7 g instant yeast
  • 9 g kosher salt
  • 12 g honey
  • 2.4 L water
  • 24 g honey
  • 6 g baking soda
  • 15 g sesame seeds
  • 15 g poppy seeds
  • 15 g dried minced garlic and onion
  • 5 g flaky sea salt

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Combine 350 ml warm water, 12 g honey, and 7 g instant yeast in a mixer bowl and let sit for 5 minutes until foamy.
  3. Add 500 g bread flour and 9 g kosher salt to the mixture; knead on medium-low speed for 7–10 minutes until the dough is stiff, tacky, and pulls away from the sides of the bowl.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60 to 90 minutes until nearly doubled in size.
  5. Punch down the dough and divide it into 8 equal pieces of approximately 110 g each.
  6. Roll each piece into a smooth ball, press your thumb into the center, and stretch the hole wide.
  7. Bring 2.4 L water, 24 g honey, and 6 g baking soda to a rolling boil in a large stockpot.
  8. Drop 2–3 bagels into the boiling liquid and boil for 1 minute per side.
  9. Remove bagels with a slotted spoon, dip immediately into the chosen toppings (15 g sesame seeds, 15 g poppy seeds, 15 g dried minced garlic and onion, or 5 g flaky sea salt), and place on a parchment-lined baking sheet.
  10. Bake for 20–25 minutes, rotating the pan halfway through, until the bagels are deep golden brown and sound hollow when tapped on the bottom.