INGREDIENTS

PREPARATION METHOD

For the poolish:
3 grams yeast

504 grams bread flour

Water

For the dough:
1 1/2 grams yeast

476 grams bread flour

20 grams salt

14 grams brown sugar

For the everything topping:
2 tablespoons kosher salt

2 tablespoons poppy seeds

2 tablespoons sesame seeds

2 tablespoons dehydrated minced onion

2 tablespoons dehydrated minced garlic

1. In the bowl of a stand mixer fitted with a dough hook, mix the ingredients of the poolish until well incorporated. Remove bowl from mixer, cover, and let stand until the mixture is quite bubbly and has doubled in volume.

2. Add the rest of the ingredients and mix on low speed for 10 minutes. Remove the dough hook, cover the bowl once again, and let the dough rest for 20 minutes.

3. Using the scale, portion the dough into 4-ounce pieces. To shape bagels, roll each piece of dough into a 10-inch log, ensuring it is as even as possible. Connect the ends of each log, overlapping them by 2 inches, and roll gently to seal. You should have 13 bagels in total. Place shaped bagels on parchment paper-lined Convection Steam Oven trays (with 6 on one tray and 7 on the other), coated with nonstick spray.

4. Spray bagels with nonstick spray, wrap trays gently with plastic wrap, and refrigerate overnight.

5. When ready to bake, preheat the M Series Oven to 325 degrees on convection and remove bagels from the fridge.

6. In a 6-quart or larger pot, bring 3 quarts of water to a boil.

7. Working in batches, boil the bagels for 1 minute per side. Make sure to drain bagels well before placing them back onto the sheet tray.

8. While still wet, sprinkle bagels generously with everything topping.

9. Bake in preheated M Series Oven for 17 minutes, using rack positions 2 and 4.

Let bagels cool for 10 minutes before enjoying.