A bagel with cream cheese is one of my favorite ways to start the day. More cream cheese the better in my book!
- 1 tbsp maple syrup
- 1 pkg active dry yeast, 2¼ teaspoons
- 1 1/4 cups warm water 85-95 degrees
- 4 1/2 cups bread flour 540 grams
- 2 tsp sea salt
- 2 quarts water
- 1 1/2 tbsp maple syrup
- 2 tsp baking soda
- 1/2 tbsp salt
- 1 egg white
- 1 tbsp water
- Everything Bagel Seasoning
- In a small bowl, combine the maple syrup, yeast, and warm water and proof for 5 minutes or until foamy.
- In the bowl of a mixer, fitted with a dough hook, combine the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is gripping around the hook.
- Transfer the dough to a work surface and knead 2 to 3 minutes, until smooth and barely sticky. Form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 1 – 1.5 hours, until the dough has about doubled in size.
- Line a large baking sheet (or two medium) with parchment paper, spray with cooking spray, and set aside.
- Turn the dough out onto an unfloured work surface and divide into 8 equal pieces. Form each piece into a ball. Keep any dough you are not working on covered in plastic wrap.
- Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so your fingers are centered on top of the rope. Take each end of the dough and fold over your fingers, so that the ends overlap by about 2 inches. (see photo). Turn your hand over, so the overlapped ends are between your fingers and the countertop, and roll your hand on the countertop to seal the two ends together.
- Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
- The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.
- Preheat the oven to 450°F.
- Pinch a piece of one of the bagels and place into a small cup of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until a piece floats.
- In a large pot, bring water to a boil with the maple syrup, baking soda, and salt, bring water to a boil.
- Add a bagel to the pot, reducing the heat if the water starts to boil over. Boil for 40 seconds per side. Transfer the bagel back to the baking sheet, flipping them over so the original top side is on top. Repeat with remaining bagels.
- Once all bagels are boiled, beat the egg white and water together in a small bowl. Brush the bagels with the egg wash and sprinkle with the seasoning.
- Bake for 14 to 18 minutes or until lightly golden brown.