EVERYTHING BAGEL INSPIRED BY EVERYTHING EVERYWHERE ALL AT ONCE

For the Everything Bagel

Make the starter: In the bowl of a stand mixer, combine the bread flour with the yeast and water. Mix into a paste using a rubber spatula, cover, and let sit at room temperature for at least 4 hours, up to overnight.

Add the barley malt syrup, remaining bread flour, and kosher salt to the starter. With the mixer fitted with the dough hook attachment, mix at medium-high speed for 10 full minutes.

Form into a taut ball and place back into the bowl. Cover and let proof at room temperature for 1-2 hours.

Line a rimmed baking sheet with parchment paper.

Shape the proofed dough into one large taught ball. Gently punch a hole through the middle of the dough round using a thumb and widen it into a bagel shape using two spinning fingers. Transfer the shaped bagel to the prepared sheet tray.

Generously oil some plastic wrap and cover the bagel. Refrigerate for at least 24 hours, ideally up to 72 hours.

Preheat the oven to 425°F.

In a stock pot, combine water with barley malt syrup, and baking soda. Mix together and bring to a boil.

Once boiling, add the bagels straight from the fridge and boil for 1 minute on each side.

Place on a lightly greased wire rack on a rimmed baking sheet. Sprinkle the everything spice mixture onto the top of the bagel.

Bake until the bagel is well browned, cooked through (internal temperature of 200 - 210 °F), and the spices are toasted, about 25- 35 minutes.

Allow the bagel to cool slightly, about 10 minutes, beforing slicing and optionally, serving with cream cheese.