We like to think of ourselves as carbohydrate queens. However, as two Texan gals in New York, there was one carb particularly intimidating for us to bake: the bagel. True, there is no logical reason for us to make bagels in a neighborhood so oversaturated with delis and bagels shops that we can hop between them every weekend with shameless regularity, without repeating ourselves for months. Armed with a few long-weekend hours and courage inspired by Sunday Suppers, we worked up the guts to make a baker's dozen of everything bagels. You'll want to set aside a few hours to make these, but we promise they aren't as difficult as they seem.
3 1/2 cups bread flour
2 teaspoons sugar
2 1/4 teaspoons active dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water
1 egg yolk
1 teaspoon water
1 tablespoon sesame seeds
1 tablespoon poppy seeeds
1 teaspoon coarse sea salts
1 teaspoon dried garlic
Mix together flour, sugar, yeast, and kosher salt. With a stand up mixer on low (or by hand, like we did), slowly add the warm water, and mix until the dough comes together. This takes about 5 minutes
Increase the speed to medium-high and knead for 8 to 12 minutes, until the dough is smooth. Oil a large bowl, add the dough, and cover with a towel. et the dough rise in a warm lace until doubled in size. This takes about 1 hour and 15 minutes.
Gently punch down the dough and let rest for 10 minutes.
Preheat the oven to 425F. Line a baking sheet with parchment paper. Bring a large pot of water to a boil, and then lower to a simmer.
Divide the dough into 12 pieces. press each piece to get rid of any air bubbles. Form them into smooth balls by rolling them between your palms. Coat a finger with flour and press it through each ball to form a ring, stretching the hole to about 1/3 of the bagel's diameter. Place the bagels on the baking sheet and cover with a towel. Let rest for 10 minutes.
Bring the water back to a full boil and gently lower the bagels into the water. Boil uncovered for about 1 minute, then flip and boil for another minute. Remove the bagels, drain, and return to the baking sheet.
Whisk the egg yolk with the 1 teaspoon of water to make an egg wash. Coat the tops of the bagels with the egg wash. Sprinkle with the sesame seeds, poppy seeds, salt, and garlic. Bake for 15-25 minutes, until golden. Transfer to a wire rack to cool completely. We recommend covering these with massive amounts of schmear, chives, and smoked fish.