Perfect Homemade Bagels

In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients and mix on low speed until the dough comes together. The dough will be fairly stiff (but shouldn't be dry).

Increase the speed to medium and knead the dough for 10 minutes. This is a high-gluten dough and the long kneading time is necessary to develop the gluten.

Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Let the dough rise for 1 to 1 1/2 hours until noticeably puffy.

Turn the dough out onto a lightly greased work surface and divide the dough into eight equal pieces, about 115 g/4 ounces each. Roll each piece of dough into a smooth, taut ball. Let the balls of dough rest for 30 minutes.

Line two half sheet pans with parchment paper and lightly grease with cooking spray.

Use your thumb to poke a hole through the very center of each ball then use both thumbs together to twirl and stretch the dough until the hole is 1 to 2 inches in diameter (the bagel will be around 4 inches across). Place the shaped bagels on one of the prepared baking sheets.

For the water bath, add the water and sugars (or honey - see note) to a large, wide pan or pot and bring to a boil.

Preheat oven to 425°F.

Transfer the bagels, three or four at a time, to the simmering water. I like to gently re-stretch the center of the bagel if it has closed up while the bagels have rested. This is optional; if you do the same, make sure to stretch gently so as not to deflate and compress the bagel.

Cook the bagels for 1 minute. Flip and cook for another minute. Use a wide spatula to lift each bagel up, letting the excess water drain back into the pot. Place the boiled bagels onto the prepared baking sheet, spacing them several inches apart. I bake six bagels per half sheet pan.

Repeat with the remaining bagels.

For the egg wash, whisk together the egg and water. Brush the top and sides of each bagel and then sprinkle with desired toppings: sesame seeds, everything bagel seasoning, cinnamon and sugar, coarse salt, grated Asiago or Parmesan cheese, or other toppings of choice. If leaving the bagels plain, the egg wash is optional.

Bake the bagels for 20 to 25 minutes until golden brown. Remove the bagels from the oven, and transfer to a cooling rack to cool completely (don't let them cool completely on the baking sheet as they have a tendency to stick due to the sugar/water bath).