New York Style Everything
1 and 1/2 cups warm water (about 110 degrees F)
2 and 3/4 teaspoons active dry yeast
4 cups good quality bread flour, plus additional for kneeding
1 tablespoon packed light brown sugar
2 teaspoons salt
Extra Virgin olive oil
4 tablespoons honey
1 egg white mixed with 1 tablespoon cold water, for egg wash
3/4 cup jared Everything topping (from Trader Joes)
For the dough: In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a hook attachment, add the warm water and yeast, mix and let stand for about 5 minutes.
Add the flour, brown sugar, and salt to the yeast-water mixture. Beat on low for about 2 minutes.
Lightly grease a large bowl with olive oil and set by your work station. Place the dough onto a lightly floured work surface. Using your hands, gently knead the dough for about 4-5 minutes. Note: do not use the mixer for this, hand kneading yields a better bagel. Form the dough into a large ball.
Place the dough in the prepared bowl, turning it twice to coat all sides with the oil. Cover the bowl with plastic wrap, or a clean kitchen towel. Allow the dough to rise (at room temperature) for 1 1/2 hours or until the dough has double in size.
Line two large baking sheets with parchment paper and set aside.
Cooking the Bagels: When the dough is ready, gently punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Using your hands, shape each piece into a ball. Press your index finger through the center of each ball to make a hole about about 2 inches in diameter. Place the bagel on the prepared baking sheet and repeat the above with the remaining dough. Next, loosely cover the bagels with kitchen towel while you prepare the water for boiling.
Preheat oven to 425 degrees F. Fill a large stock pot with 2 quarts of water, add the honey and bring to a boil over high heat. Whisk in the honey.
Once the water is boiling, reduce the heat slightly. Add the bagels, two at a time and gently boil for 1 minute turning halfway through. Use a slotted spoon to remove the bagel and place back on the baking sheet. Repeat with the remaining 6 bagels.
Once all the bagels are cooked, place the everything topping on in a small shallow dish. Use a pastry brush to egg wash the top and around the sides of each bagel. Working one at a time, dip the egg washed side of the bagel into the everything topping and use your hands to evenly coat as best as possible.
Place in the oven and bake for about 25 minutes, rotating halfway through until the bagels are golden brown in color. Remove the bagels from the oven and allow them to cool on the baking sheets for about 30 minutes before slicing.