3 MEN AND A BAGEL RECIPES

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Steps:

• Preheat oven to 475 degrees.
• Coat cooking sheet with oil to help prevent sticking.
• In ½ cup of warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until completely dissolved.
• Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
• Pour 1/3 cup of the remaining warm water in well. Keep mixing and adding water as needed until the dough is firm and stiff. Not sticky.
• Knead the dough with your hands or with a mixer and dough hook until the mixture is smooth and elastic usually about 10 minutes. The result should be a firm ball that appears a little shiny.
• Drizzle a little oil over the top of the dough and turn to coat.  Cover the bowl with a damp dish towel and let it rise for 1 hour.
• Punch dough down and divide dough into eight equal balls
• Using your thumb poke a hole in the middle of each of the dough balls and gently pull to form the shape of the bagel.
• Add water to a large pot and bring to a boil.  Drop bagels into the water and cook for 2 minutes per side.  Remove with a slotted spoon.
• Make an egg wash (mix egg and water) and brush mixture over bagels.
• Top with your favorite seasonings.
• Bake at 475 degrees for 20-25 minutes until golden and crusty.