Homemade Bagels for that Perfect BLT

Combine ingredients in bowl of stand mixer and knead to create a shaggy mess. Then add 2 tbsp oil and continue kneading with the dough hook for about six minutes. 

Let dough rise for 2 hours in the oven with only the light on (or in a warm place in your home). Make sure to place a damp towel over the bowl or a plastic lid to keep the dough from drying out. 

If you plan on adding mix-ins, fold them into the dough after the 2-hour rise. 

Using a kitchen scale, divide the dough into 100g portions for each bagel. 

Roll into a ball like making dinner rolls. Then flatten down onto a floured parchment lined sheet pan or silicon baking mat. Allow to rise for 20 minutes. 

Use the large end of a piping tip to punch out the center hole of each bagel. If you would like a more rustic bagel, you can use your fingers to make the whole and stretch the dough. Make sure the hole is about 3 times what you would expect the final hole to be. The dough will puff up during baking and close in on the center, so it needs to be a bigger hole to being with!

Boil the bagels in simmering water for 40 seconds. 

Brush with egg wash (an egg and a bit of water that has been whisked together) and sprinkle everything bagel seasoning, poppy seeds, or sesame seeds (if desired).

Bake at 430°F for 18 minutes. Let cool for 10 minutes then gently pull away from the parchment paper.