Homemade Bagel

Ingredients:

- 4 cups all-purpose flour

- 1 1/2 tablespoons sugar

- 2 teaspoons salt

- 2 tablespoons dried onion powder

- 2 tablespoons dried chives

- 2 teaspoons instant yeast

- 1 1/4 cups warm water

- 1 egg, for egg wash

- Any toppings you like

Directions:

1. Mix the flour, salt, sugar, yeast, and any mix-ins in a large bowl. Make a well in the center and pour in the water.

2. Use a mixer to combine the dough for about 3-4 minutes. If the dough sticks to the bowl, add more flour.

3. Shape the dough into a smooth ball and put it in a lightly oiled bowl. Let it rise for an hour in a warm place (70-72°F) until it doubles in size.

Preheat your oven to 425°F. Fill a wide, deep pan or large pot with at least 3 inches of water and bring it to a boil.

4. Deflate the dough and divide it into eight equal pieces. Shape each piece into a ball. Gently flatten the ball against a lightly floured surface, then tuck the edges up into the middle and pinch them together to make a smooth surface on the bottom. Flip the dough over, cup your hand around it, and drag your hand towards your body. Rotate the dough 90 degrees and repeat until you have a smooth, taught surface on top and a seam underneath.

Starting with the first dough ball, coat your thumb in flour and poke it through the seam-side of the dough, pushing any extra edges into the middle. Slide your other thumb in and gently stretch the dough out until the hole in the middle is at least the same width as the sides. The hole will close as the dough rests and will close again as it boils and bakes.

6. If you prefer a bigger hole in your bagel, stretch the dough out again before boiling.

Cover the shaped bagels with a damp towel and let them rest for 10 minutes.

7. Gently drop your shaped bagels into the pot of boiling water, top-side down. Work in batches as needed. The bagels will expand as they boil, so don’t overcrowd them.

8. Boil bagels for 1-2 minutes per side. Boiling for 2 minutes per side results in a slightly chewier, airier bagel.

Remove the shaped bagels from the water and put them on a parchment or silicone baking mat lined baking sheet. Brush each bagel with egg wash, making sure to get the sides and centers. Add any desired toppings.

9. When all the bagels have been boiled, egg washed, and topped, transfer the baking sheet to the oven and bake them for 20 minutes, until golden brown. Remove the bagels from the oven and transfer immediately to cool on a wire rack. Try to wait at least 15-20 minutes before cutting them open.