Name: Plain Bagels with Everything Mix Topping
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H40M0.000S
Yield: 15-20 bagels
Ingredients: 1/4 cup dehydrated minced onion; 1/4 cup poppy seeds; 1/4 cup sesame seeds; 1/8 cup dehydrated minced garlic; 1/8 cup coarse salt; 5 pounds high-gluten flour; 6 tablespoons sugar; 2 1/2 tablespoons salt; 2 1/2 tablespoons dough conditioner; .8 ounces wet yeast; 1 1/3 quarts 80 degree F water; 1 cup cornmeal

Directions

For the everything mix: Combine the minced onion, poppy seeds, sesame seeds, minced garlic and coarse salt in a bowl.
For the bagels: Combine the flour, sugar, salt, dough conditioner and yeast in a mixing bowl equipped with a dough hook. Mix for 1 1/2 minutes, then add the water and allow to mix until the dough ball is smooth to the touch, 7 to 8 minutes. Remove the dough from the bowl and separate into fifteen to twenty 4.5-ounce balls. Hand-roll the individual balls into lengths of approximately 12 inches and connect ends of the rolled dough to form a circular bagel shape. Place each bagel on a sheet pan that has been dusted with the cornmeal.
Cover the bagels with plastic wrap and allow to proof until the bagels increase in size by about 30 percent, 45 minutes to 1 hour. Move the bagels to the refrigerator, and keep them there for 4 hours to slow the proofing. Allow the bagels to rest at room temperature for 5 minutes before attempting to bake.
Preheat the oven to 450 degrees F.
Bring a large pot of water to a rolling boil.
Drop the bagels into the boiling water for 30 to 60 seconds and then remove, placing them on a baking pan that has been layered with parchment paper. If desired, now is the time to season the bagels with the everything mix. You can dip bagels in a bowl of the everything mix or spread over the top once they are on the baking sheet. Bake the bagels until the tops turn a golden brown, approximately 12 minutes.

Cook’s Note

The longer the bagels boil, the harder the crust of the bagels will be. If the bagels don’t float when dropped into the boiling water, they were not allowed to proof long enough.