Bagels with Everything Seasoning

1. Activate the Yeast – In a large bowl, mix 1¼ cups warm water (40°C / 105°F) with 1 tbsp maple syrup. Add 2¼ tsp active dry yeast and let sit 5–10 minutes until foamy.
2. Make the Dough – Add 440 g (3½ cups) bread flour and 1½ tsp salt. Stir to combine, then knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
3. First Rise – Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 60–90 minutes until doubled.
4. Shape – Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole through the center with your thumb, and gently stretch into a ring.
5. Second Rise – Place bagels on parchment-lined baking sheets, cover loosely, and rest for 20–30 minutes.
6. Boil – Preheat oven to 220°C (425°F). Bring a large pot of water to a boil; add 2 tbsp maple syrup. Boil bagels in batches, 1 minute per side. Return to baking sheet.
7. Top and Bake – While still moist, press tops into a shallow bowl of everything bagel seasoning or sprinkle generously. Bake for 20–25 minutes until deep golden brown.
8. Cool – Cool on a wire rack before slicing.

Notes:

• Bread flour gives the chewiest bagels — all-purpose works but produces a softer result.
• The boiling step is what creates the chewy crust — don’t skip it.

Storage:

• Room temperature in an airtight bag for up to 2 days. Freeze for up to 3 months. Toast from frozen.

Swaps:

• Try sesame seeds, poppy seeds, or flaky sea salt instead of everything seasoning.

Tips:

• The maple syrup in the boil water gives the bagels a subtle shine and slight sweetness.
• Boil in batches of 2–3 so they have room to float freely.