The recipe I used, originally from Nigella Lawson, was found on Bri Says: "Seizeon That Food!" I made some plain, some onion & salt, some poppy or sesame seed, and several everything bagels.
A few notes:
- Jen recommended using brown sugar in the poaching liquid, which saved me from having to buy malt.
- When forming the bagels, it turned out much better when I rolled the dough into a ball and then poked a hole in the center rather than making a long rope and then looping that. The rope method didn't always stay together in the poaching liquid. Annie's Eats has a photo of this, but uses slightly different process for the rest of the recipe.
- Next time, I would try not to stretch them out so much, as some of them were flat and skinny, making them difficult to slice.
- Some of the bagels stuck on the greased cookie sheets, even though I re-greased while the bagels were poaching. Next time I'd use parchment paper (or maybe a Silpat?) and spray that with a non-stick cooking spray like Pam. The Annie's Eats bagel recipe also recommends sprinkling the parchment with cornmeal or semolina flour before replacing the poached bagels on it & baking.
- If I was going to make bagels with mix-ins in the dough, like cinnamon raisin, I'd do that after the first step Bri lists. With toppings, as with an everything bagel, I sprinkled them on after the poaching while the dough was still wet.
- "Everything” topping from Food.com, found via Annie's Eats (makes more than you need, so store it in a Tupperware)
- 4 teaspoons poppy seeds
- 4 teaspoons sesame seeds
- 4 teaspoons dried garlic flakes
- 4 teaspoons dried onion flakes
- 2 teaspoons kosher salt or coarse sea salt
- Some of the bagels, especially the everything ones, got a little chewy after 3 days or so, so I'd recommend freezing the ones you won't use by then. They defrost and reheat well.