Bagels Recipe | Wolf Gourmet

In the mixing bowl of the stand mixer fitted with the dough hook attachment, add flour, yeast, brown sugar, and salt. Add 11/3 cups (320 milliliters) warm water and beat on low (1–2) speed until a soft dough forms and starts to pull away from the sides of the bowl, about 3 minutes. Gradually increase the speed to medium-low (3–4) and beat until the dough is smooth and pulls away from the sides and bottom of the bowl, about 2 minutes. On a lightly floured surface, shape the dough into a smooth ball.Grease a large bowl and add the dough, turning to coat. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, 30–45 minutes. The dough is ready if an indentation remains when touched.Place a large piece of parchment paper on the counter in a warm, draft-free place, and generously dust with flour.Evenly divide the dough into 8 portions (94–98 grams each). With floured hands, shape each portion into a ball. Using your finger, poke a hole in the center of each ball, stretching holes to 1 inch (3 centimeters) wide. Place the bagels on the prepared parchment on the counter. Cover with plastic wrap and let rise until puffed, 15–30 minutes.Preheat the oven to 375°F (190°C) with a rack set in the middle position. Line a sheet pan with parchment paper.In a large stockpot, bring 8 cups (1,920 milliliters) water and honey to a low simmer. Carefully drop the bagels, 1 or 2 at a time, into the water mixture, reopening the holes if necessary. Cook for 10 seconds on each side. Remove with a large slotted spoon and place on the prepared pan. In a small bowl, whisk together egg white and remaining 1 tablespoon (15 milliliters) water. Brush the bagels with the egg white wash. Sprinkle with desired topping.Bake until golden brown, 20–25 minutes. Let cool on the pan for 15 minutes before removing to a wire rack. Serve warm or at room temperature.