New York-Style Bagels 14 Steps
In a small bowl, add 6 grams of yeast and 5 teaspoons of barley malt syrup (or 4 1/2 teaspoons of sugar) to 1/2 cup of warm water and let sit for 5 minutes without stirring (yeast should start to froth).
Meanwhile, in a large bowl, sift 3 1/2 cups of bread flour and 2 teaspoons kosher salt together. Create a well in the centre of the flour mixture. After 5 minutes (if yeast is active) stir yeast and sugar into water and slowly pour into the well in the centre of the flour.
With a fork, slowly start incorporating the flour into the water in the centre of the well. When a shaggy dough starts to form, slowly add in the remaining water (1/2 cup plus 1/3 cup warm water) and continue to mix with a fork. Using your hands, form dough into a workable ball and pour out onto a clean work surface (if dough seems too dry, you may add a tablespoon of water at a time).
Knead dough for 10 minutes, flouring the surface as you go and working as much flour into the dough as possible (you want a smooth, firm dough but not wet or sticky).
After 10 minutes, place your kneaded dough ball in a well-oiled medium bowl and cover with a damp cloth. Place in a warm area and let dough rise to double its size (around 1 hour to 1 hour and 30 minutes).
Once dough has sufficiently risen, punch down a handful of times to remove air bubbles and cover again, let sit for 15 minutes.
On a clean (un-floured) work surface, divide dough into 8 equal pieces. Starting with one piece, fold all of the sides up and into themselves and press gently down on seams and pull together, flip over and with seam side touching surface, swirl it around and around maintaining contact with surface until you achieve a nice round ball. Continue with remaining 7 pieces. Cover with a damp dish towel and let rest for 10 minutes.
While resting, make your everything bagel seasoning by mixing 2 tablespoons poppy seeds, 1 tablespoon white sesame seeds, 1 tablespoon black sesame seeds, 1 1/2 tablespoons dried minced onion, 1 1/2 tablespoons dried minced garlic and 2 teaspoons flaky sea salt in a small bowl, set aside.
After your dough balls have rested, it is time to shape the bagels. Flour your thumb and stick into the centre of the bagel. Using two fingers, swirl around one another in the hole until the hole grows to about 1"-2"-inches (I prefer the look of a chubby bagel with a very minimal hole so this is up to you!).
Preheat oven to 425°F.
Once you have shaped all of your bagels, bring a large pot of water to a boil (this will give your shaped bagels time to rest). In a small bowl, whisk egg for egg wash, set aside.
Set a lightly oiled large sheet tray next to your pot of boiling water. Once your water is boiling, turn down to a simmer and slowly lower bagels into the water using a slotted spoon or spider. Do not overcrowd the pot (I boiled bagels in two batches). Boil for 3 minutes total, flipping bagels halfway through. Remove bagels onto sheet (seam-side down) and brush tops of bagels with egg wash. Sprinkle generously with everything bagel spice or leave a few plain. Can also do solely sesame or solely poppy.
Place sheet tray into oven and bake for 25 minutes (check at 15 minutes), if bagel tops are getting too dark in colour can cover with foil for the remaining bake time.
Remove from oven, let cool on sheet tray and then remove to wire rack to cool completely.