- 1⅔ scoops water (warm)
- 1 tbsp active dry yeast
Activate the Yeast - add yeast to water and let rest for 15 minutes
- 3 scoops all-purpose flour
- 1 scoop semolina flour
- 1 scoop whole-wheat flour
- 1 tbsp salt
- hand mixer with dough hook
Prepare the Dough - add flour and 1 tbsp salt to the water and yeast mixture, and mix with dough hook, beat with hand and roll over edges of mixing bowl until combined. Cover and let rest for 2 hrs at room temperature.
- baking sheet
- plastic bag
Form the bagels - stretch and fold dough to dissipate any moisture build up on the surface from resting, roll into a log and cut into 8 equal pieces with a knife. Roll into a round shape and poke a hole in the center with your thumb and shape the outer ring evenly. Place the bagels on a baking sheet with baking paper. Cover and let rest in a refrigerator for 10 hours.
- 1 tbsp baking soda
- 1 tbsp salt
- sesame seed (for sprinkling)
- caraway seed (for sprinkling)
Boil the bagels - Fill a large pot with water and set over med-high heat until boiling. Add the salt and baking soda carefully, as baking soda will cause rapid bubbling on the surface for a few seconds. Drop the bagels in two at a time, leaving sufficient room for them to flip over. Boil the bagels for a few minute flipping and stirring to prevent sticking until they rise to the surface. Remove from water with sieve, sprinkle on seed toppings, and set on a drying rack to steam off.
Prepare the Oven and Bake - on the lower shelf place a cast iron pot filled halfway with water and lava rocks to help stabilize temperature and dissipate steam. On the upper rack place a baking stone (or natural clay tile) to radiate heat deeper into the center. Preheat the oven to 200 degrees Celsius. Transfer bagels from drying rack onto baking sheet lined with baking paper. Bake for 45 minutes until golden and crisp on the outside. Allow to cool for 15 minutes before serving.