2tablespoonssesame, poppy seeds, dried onion flakes, dried garlic, or any combination thereof (optional)
In the bowl of a Bread machine, mix together water, eggs, 1 ½ tablespoons sugar, yeast, oil, 3 ½ cups of flour, and 1 tablespoon salt. Turn machine on “dough” setting. Once machine has completed the dough setting, remove dough (it will be sticky), and place on a lightly floured surface.
Alternatively, if you don’t have a bread machine, you should go get one whisk together water, eggs, 1 ½ 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 ½ cups. Turn the dough out onto a lightly floured surface.
Knead the dough (whichever way you made it), 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.
Divide the dough into 12 or 16 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.
Meanwhile, preheat oven to 425°F. Line 1 large baking sheet with parchment paper or a Silpat and set aside. Bring water, 1 tablespoon sugar, and ½ teaspoon salt to a boil in a large pot.
Slip about 3-4 risen bagels at a time into the pot; the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs or chop sticks, and cook for 45 seconds longer. Drain the bagels on a clean dish towel, and place on the prepared baking sheet.
Brush the tops of the bagels with egg white and sprinkle each with ½ teaspoon of your chosen topping, if using. Bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.
Makes 12 large or 16 mini bagelsMake Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.Adapted from Eating Well