Bagels - of the Everything type variety

Herb and Onion Bagels                                                                    A foundation recipe

1½ c. warm water

1 Tbs sugar

2 tsp salt

1 envelope yeast

4½ c flour

1/4 c. olive oil

2 tsp dried, minced onion

pinch of garlic powder

(1 tsp dried, minced garlic)

10 c. water

Combine warm water, sugar, kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes or until the mixture foams. 

Add the flour and olive oil and mix on low speed with the dough hook attachment until well comibined. Change to medium speed and knead until the dough is smooth and pulls aways from the side of the bowl, 4-5 minutes. Add in the dried, minced onion, garlic and any herbs. Knead for 30 second to 1 minutes longer or until herbs are incorporated.

Remove the dough from the bowl and oil it lightly with olive oil. Return the dough to the bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough has doubled in size. Once dough has risen, turn dough out onto floured work surface. Divide dough into 8 equal pieces.

Roll each dough piece into a 10" long rope, rolling the dough with your hands outward until rope has formed. After dough has been rolled into a rope, squish down one end of the rope an dform into a bagel shape, pusshing the squished end into the side of the bagel. Place formed bagels on a greased, rimmed baking sheet. Cover lightly with a kitchen towel and allow to rise for 15-20 minutes, untl bagles are puffy and slightly risen.

After the bagels have risen, heat the oven to 425°. Line 2 half sheet pans with parchment paper; set aside. Bring the 10 c. water to a boil. Three at a time, place the bagels in the boiling water for 30-45 seconds per side. Remove from water using a large flat spatula and return to baking sheet. Brush the top of bagels with a little more olive oil and sprinkle with Everything Bagel seasoning. Bake until dark golden brown in color, 20-25 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

*Do first rise overnight, bringing to room temperature at least 30 minutes before finishing the bagels.