Water Bagels Recipe

How to make it

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• In a large bowl, mix together 1 1/2 cups of flour, 3 tablespoons of sugar, salt, and yeast. Add warm water. Beat for 3 minutes at medium speed. Add 1/2 cup of flour; beat at high speed for 2 minutes. At low speed, beat in remaining flour, 1/2 cup at a time, until a soft dough forms.
• On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
• Punch down dough. On a floured surface, roll dough into a fat rope. Cut into 12 equal pieces. Roll each piece into a ball. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 20 minutes. Bring a large saucepan of water and remaining sugar to a boil.
• Using a floured finger, punch a hole in center of each dough ball. Carefully pull dough apart to make a 1 1/2-inch hole, keeping bagel in a uniform round shape. Let rest for 10 minutes.
• Preheat oven to 400°F. Grease 2 baking sheets. Reduce water to a simmer. Drop bagels, 3 or 4 at a time, into simmering water. Simmer bagels for 7 minutes, turning once. Transfer bagels to a kitchen towel to drain. Cool for 5 minutes. Place bagels on prepared baking sheets. Bake for 10 minutes.
• Meanwhile, prepare glaze. Mix together egg white and water. Brush bagels with glaze. Sprinkle with sesame seeds. Bake bagels until lightly golden, 20 to 25 minutes. Transfer bagels to a wire rack to cool.