THE BEST BAGELS RECIPE

INGREDIENTS
Sponge

• 1 teaspoon instant yeast
• 4 cups unbleached high-gluten or bread flour
• 2½ cups water, room temperature

Dough

• ½ teaspoon instant yeast
• 3¾ cups unbleached high-gluten or bread flour
• 2¾ teaspoons salt
• 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
• To Finish (toppings for the bagels)
• 1 tablespoon baking soda
• Cornmeal or semolina flour for dusting

To Finish

• 1 tablespoon baking soda
• Cornmeal or semolina flour for dusting
• Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions, or chopped fresh onions that have been tossed in oil (optional)

Directions

1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
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