Texas sized bagels

2 1/4 C warm water
1 1/2 T Yeast
3T sugar
1T kosher salt
5 1/2 - 6C Flour (I used half white half whole wheat)

2T sugar (for boiling)

Toppings (Sesame Seeds, Poppy Seeds, Minced Garlic, Dried Onion, Shredded Cheese, Kosher Salt…..)

1 Egg for wash

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In a stand mixer bowl - whisk together the water, yeast and sugar until dissolved. Let set for 5-10 minutes or until the yeast blooms (gets very foamy).

With the dough hook, on low, mix in 4C of the flour and salt. Mix until well combined. Add in the remaining flour 1/2 cup at a time until the dough no longer sticks. (You want the dough drier and stiffer than you would for regular bread dough)
Mix on medium for 8 minutes. Dough will ‘windowpane’ when stretched.

Let the dough rest for 10 minutes.
Pour out of bowl onto a lightly floured surface. Divide into 8 pieces.

Shape each piece into a ball - I press a finger into the middle of each piece and then fold 4 corners of the dough into the indent, scrunch up the rest and pinch it together to seal it up.

Push your finger through the center of the ball to make the hole. Roll it around with your fingers to enlarge the hole. Make the holes larger than you think necessary as they will seal up a lot when it rises. Place each shaped bagel onto a baking sheet lined with parchment.

Cover your baking sheet with a dishcloth and let rise for 30 mins.

Bring a large pot of water and 2T sugar up to a rolling boil. Gently slip in 2-3 bagels at a time - top down. Boil for 2 minutes, then flip (use tongs!) and boil for another two minutes. Remove from the water with a slotted spoon (I use a slotted spatula) let drain briefly over the pot - and place back onto your parchment lined baking sheet.

Brush the tops of your bagels with an egg wash, and top as desired. I use minced garlic, onion flakes, poppy seeds or sesame seeds. Cheese shreds, jalapenos, or large grained kosher salt is also yummy.

Heat oven to 400 degrees. Bake for 20 mins until done (hollow sounding when tapped on the bottom). If they look like they are getting too brown - cover loosely with foil for the last 5 mins of cooking time.

Remove from the oven and cool on a baking rack for at least 20 minutes. The crust will soften as they cool.