Step 1
In a large bowl whisk together the all purpose flour, bread flour and salt, set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, egg, vegetable oil and yeast on low speed for 30 seconds.
Step 3
Add the flour mixture 1 cup at a time until all flour is incorporated.
Step 4
Switch to the dough hook attachment and mix on medium low for 10 minutes, stopping and scraping down the bowl periodically.
Step 5
Gather dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise for 30 minutes.
Step 6
Divide dough into 12 equal pieces (weight will be about 110 grams each) and cover pieces loosely with plastic wrap.
Step 7
Using the palms of your hands, roll one dough log into a rope 12 inches (30 centimeters) long.
Step 8
Overlap the edges 2 inches to form a circle and press together to seal.
Step 9
Place hand through the center of the circle so that the ends are beneath your palm. Roll the sealed edge back and forth a few time to fully adhere.
Step 10
Set aside and cover with a piece of greased plastic wrap. Repeat rolling remaining dough logs. Let rest for 10 minutes.
Step 1
Bring the 12 cups (3L) of water and 1/2 cup (113 grams) Redpath® Dark Brown Sugar to a boil in a large pot.
Step 2
Preheat oven to 425℉ (220℃). Line 1 large baking sheet with a clean, damp tea towel. Line a second large baking sheet with parchment paper and spray parchment with cooking spray.
Step 3
Place as many bagels as will fit comfortably in the sugar water. Boil 1 ½ minute, flip and boil for an additional 1 ½ minute.
Step 4
Remove with a large slotted spoon or shallow wire sieve and allow excess water to drain off. Place on the damp towel-lined baking sheet and repeat boiling remaining bagels.
Step 1
If garnishing bagels, for sweet cinnamon oat bagels mix all ingredients and place in a medium bowl. For sesame bagels, place sesame seeds in a medium bowl.
Step 2
Coat boiled bagels with desired garnishes, if using, and transfer to a parchment lined baking sheet.
Step 3
Sprinkle bagels with flaked sea salt.
Step 4
Bake until a deep golden colour, 20 to 22 minutes.
Step 5
Remove and transfer bagels to a wire rack and allow to cool completely.
*Bagels will keep in an airtight container at room temperature for 3 days, or may be stored in the freezer for up to 1 month.
*Boiling the bagel dough before baking helps to create the bagels signature chewy interior, while the sugar in the water contributes to a crispy crust. It also helps any toppings to adhere to the dough.
