Recipe courtesy of Tiffani Thiessen
- 2 cups warm water (about 110 degrees F)
- 2 tablespoons sugar
- 3 teaspoons active dry yeast
- 4 ¼ cups bread flour, plus more for bench flour
- 1 cup whole wheat flour
- 1 tablespoon Kosher salt
- 1 teaspoon canola oil
- 2 tablespoons baking soda
- Everything bagel mix, to taste (optional)
In a liquid measuring cup combine the warm water, sugar and active dry yeast. Let sit about 5 minutes, or until the yeast begins to bubble.
In a large bowl, whisk together the bread flour, whole wheat flour and salt. Add in the yeast mixture and use a rubber spatula to combine the flour and water until a ball is formed. Lightly dust a clean work surface with flour. Knead the dough for about 5 minutes, or until the dough becomes a smooth ball.
Lightly grease a large bowl with canola oil. Add the dough to the greased bowl and cover with a clean towel. Let the dough rise in a warm place until double in size, about 1 hour.
Bring a shallow pot of water to boil mixed with the baking soda. Line two baking sheet trays with parchment paper. Preheat oven to 425 degrees F.
Divide the dough into 10 even pieces, about 4 ounces per bagel. Roll the dough into balls and then flatten just slightly with your palm. Tear a whole into the center of the ball to form a bagel shape and then lightly pull the dough into a larger circle. Place on the parchment lined sheet trays. Let the dough sit for about 10 minutes.
When ready, add the bagels, a few at a time, into the boiling water and boil for about 1 minute on each side. Remove the poached bagels from the water with a slotted spoon, making sure to drain the excess water. Place the bagels back on the parchment lined sheet tray and top with salt or any topping of your choice. We used everything bagel mix. Repeat with the remaining bagels until all are poached and seasoned. Bake in the preheated oven for 25 minutes, or until the bagels are deeply golden brown. Remove from oven and let cool.
Serve the bagels with your favorite toppings.
Photography by Rebecca Sanabria