Step 1

For the dough, combine the water and the yeast in the mixer’s bowl, and stir to dissolve the yeast.

Step 2

Add the flour, sugar, oil, salt and malt syrup.

Step 3

Mix on low speed to a shaggy mass, about 5 min.

Step 4

Mix on medium speed to full gluten development, 4-6 minutes.

Step 5

Perform the windowpane test to assess gluten development. Take a portion of dough in your hands and stretch it: the dough will hold the window for at least 8-10 seconds and can be stretched to the point that it is nearly see-through when it has reached full gluten development.

Step 6

Transfer to a lightly oiled tub or bowl, and cover well with a lid or plastic wrap.

Step 7

Bulk ferment, covered, for 1 hour at 21°C/70°F. Do not fold-if you fold the dough, it will not bind to itself.

Step 8

Divide into seven equal pieces.

Step 9

Press down on each piece of dough, flattening it into a disk with your fingers.

Step 10

Mentally divide each piece of dough into quarters. Fold each corner into the center of the dough.

Step 11

Turn the dough over, and use your hands to round it into a ball. Surround the ball with your fingers as if you’re making a cage for it.

Step 12

Rest the dough, covered, 20 minutes.

Step 13

Use the handle of a wooden spoon to make a hole in the center of the roll, keeping the seam side down.

Step 14

With your hands, stretch the dough from the center hole out, until the diameter of the bagel is 7 ½-10 cm/3-4 inches.

Step 15

Arrange the bagels on half sheet pans lined with lightly oiled nonstick silicone mats or parchment paper and dusted with cornmeal. Keep in mind that they will expand as they proof; give them enough space so they will not come in contact with each other.

Step 16

Proof the shaped bagels at 21°C/70°F, covered, for 1½-2 hours.

Step 17

Test for proof using the fingertip test. Gently press the exposed surface of the dough for 2 seconds; the pressure should leave a small dent in the dough; it will slowly spring back, but the indentation should remain clearly visible after 1-2 seconds.

Step 18

For the malt solution, dissolve the malt syrup in the water in a saucepot using an immersion blender or a whisk. Bring the liquid up to a rolling boil.

Step 19

Place the bagels in the boiling water, three or four at a time.

Step 20

Boil for 1 minute total, flipping the bagels after the first 30 seconds.

Step 21

Return the boiled bagels to the half sheet pans, and place them bottom side down to bake.

Step 22

Bake in a 230°C/450°F oven for 12-15 minutes.

Step 23

Remove the bagels from the oven, and cool to room temperature.

Step 24

For the everything bagel mix, stir together the dried onion, dried garlic, celery seeds, caraway seeds (if using), poppy seeds, sesame seeds, and sea salt or celery salt (if using) thoroughly in a bowl.

Step 25

For the slurry, while the bagels are cooling, mix the modified tapioca starch (Ultra-Tex into the water using an immersion blender until there are no starch clumps.

Step 26

Allow the slurry to thicken for 2-3 hours at room temperature before you dip the bagels into it. It needs to be thick enough to cling to the surface of bagels. Reserve in an airtight container at room temperature if not using right away, or refrigerate for 4-5 days.

Step 27

Gather your garnishes, and place them in a bowl large enough to also accommodate the bagel you’ll be coating.

Step 28

Submerge the bagel in the slurry coating using a skewer, remove, and allow the excess to drip off.

Step 29

Coat both sides of the bagel with the garnishes.

Step 30

Place the garnished bagels on a lightly oiled wire rack or on a half sheet pan lined with lightly oiled parchment paper.

Step 31

Return the bagels to the oven, and bake them at the same initial baking temperature for 5 minutes more with the door slightly cracked.

Step 32

Remove the bagels from the oven, and cool them completely on the wire rack.