This is take 2 on bagel making. These are totally easier to make than whole wheat bagels. It's no use saying that because they're made with white flour they're at least 50% better, because you already know that. Whole wheat was a great healthy bagel distraction, these are the main event. I love everything bagels (who doesn't?) so it's probably a good thing that I got to slather on a healthy handful of homemade everything seasoning. Worth it? Yes. These are easy to make, so easy (granted that you have a stand mixer, if not you'll be hand kneading - still not hard). These use instant yeast so you don't even have to mess around with feeding it first, you can just dump everything into the mixer and let knead away while you watch The Real Housewives or whatevs. If you'd like to see step-by-step photos click on the link here. Remember you won't be feeding the yeast first so you can skip the first step. These were also formed using the rope method (as I've coined it) instead of the ball-and-hole method (referring to how the holes in the bagels were made, duh). Another little tip is to let the dried garlic and onion soak in warm water for a second to soften it up. Last time I checked tooth-breaking garlic flakes were not part of a good everything bagel. A little rock salt grinded in the mix also gives a nice added crunch.
To make everything seasoning: mix equal parts sesame seeds, poppy seeds, rehydrated garlic flakes, onions flakes, rock salt, and whatever else strikes your fancy. I found a heaping tablespoon of each element provided a nice amount for the 8 bagels this recipe yields - but go easier on the salt.
For the dough:
1 tbl instant yeast
4 cups (17 ounces) unbleached bread flour
2 tsp salt
1 tbl non-diastatic malt powder or brown sugar
1 1/2 cups water, lukewarm (about 115 degrees)
For the water bath:
2 quarts (64 ounces) water
2 tbl non-diastatic malt powder or brown sugar
1 tbl granulated sugar
Combine the yeast, flour, salt, and malt/brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a second to combine. With the mixer on low speed, slowly add in the water until you've added the whole 1 1/2 cups. The dough should be very shaggy looking. At this point you can switch to the dough hook. With the mixer on medium-low speed, knead for about 10 minutes. The dough will be quite stiff and "thwap" the sides of the bowl. It should hold its shape (without spreading at all) when you stop the mixer. When the dough is satiny and smooth, it's done. Place the dough in a lightly greased bowl, and set it aside to rise until almost doubled in bulk - 1 hour 15 minutes.
Prepare a large tray by lightly dusting it with cornmeal. Transfer the dough to a work surface, and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Place each ball on the tray, leaving room around each to rise. Cover the tray lightly with plastic wrap, and let them rest for 30 minutes. They'll puff up slightly.
Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel back on the tray, secure tightly with plastic wrap, and place in the refrigerator to ferment for 12-24 hours.
When you're ready to make bagels, take the tray out of the refrigerator and let rest on the counter for 45 minutes. While the dough is resting, prepare the water bath by heating the water (I've never actually measured out the exact amount given), malt and sugar to a boil in a large, wide-diameter pan. Preheat the oven to 425 degrees and prepare two 9x13" baking sheets with parchment paper.
Transfer the bagels to the boiling water, two or three at a time. Cook the bagels for 2 minutes, flip them over, and cook 2 minutes more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheets (you might want to prepare an extra for draining and topping). Immediately top with everything spice and press in lightly to ensure it sticks (if you do this when they're fresh from the water bath there is no need for any egg wash or other adhesive). Repeat with the remaining bagels.
Bake the bagels for 20 to 25 minutes, rotating the pans 180 degrees halfway through (make sure to switch rack positions if your baking sheets are on seperate racks). Remove the bagels from the oven, and cool completely on a wire rack.
Source: Adapted from King Arthur Flour.