Cooking Time: ~1 hour

Ingredients:

Bagel Dough

• 1 1/4 cups lukewarm water
• 2 large eggs
• 1 1/2 tablespoons sugar
• 4 teaspoons (~2 packets) active dry yeast
• 1 tablespoon canola oil
• 3 1/2-4 1/2 cups white bread flour, preferably unbleached
• 1 tablespoon kosher salt

Kettle Water

• 6 quarts water
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt

Directions:

1. Whisk together lukewarm water, eggs, 1 1/2 tablespoons sugar, yeast and oil in a large bowl until the yeast dissolves. Stir in 1 cup of the flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 cups.
2. Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.
3. Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
4. To kettle & bake bagels: Meanwhile, preheat oven to 425°F. Line 1 large or 2 small baking sheets with parchment paper and set aside. Bring water, 1 tablespoon sugar and 1/2 teaspoon salt to a boil in a large pot.
5. Slip several risen bagels at a time into the pot the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Brush the bagels with egg white and sprinkle each with 1/2 teaspoon sesame (or poppy) seeds, if using. Bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.