We make the sponge by mixing the yeast, flour, and water in a stand mixer bowl. Combine with a spatula until a sticky batter is formed, then cover with a kitchen towel. Let proof at room temperature for a couple of hours.

CHEF TIP:

Making the sponge for the bagel can sound like a hassle, but it makes all the difference. The sponge gives the bagel a more complex flavor and lighter texture while improving its shelf life.

Add the rest of the flour, yeast, water, and kosher salt to the mixing bowl. Turn on the mixer at low speed at first to avoid spilling the flour, then increase to medium speed. Continue to mix for 10 minutes or until a stiff dough is formed.

To be sure that your dough is ready and the gluten is well-developed, we perform the windowpane test.

Grab a small portion of the dough and stretch it until it becomes paper thin and you can see through it. If the dough breaks before making the windowpane test, mix for five more minutes, then repeat the test.

Move the dough ball into an oiled bowl, cover it with plastic and let the dough rise in a warm place for an hour, then move it to the refrigerator overnight.

Next morning, remove the dough from the fridge, uncover and deflate it using the palm of your hand. Divide the dough into 12 equal pieces using a bench scraper and a kitchen scale, then roll it into loose balls using a cupped hand and circular motion.

Line two baking sheets with parchment paper, mist with spray oil, and place the dough balls onto them. Cover it with a damp towel and let rest for 30 minutes.

To shape the bagels, poke a hole through the center of the ball, hold it with both hands, then place both thumbs inside the hole and rotate the dough to widen the center to approximately 2 inches in diameter.

Place the formed bagels on the baking tray with one inch of space between them, then cover them with a damp kitchen towel.

Let proof at room temperature for 60-90 minutes or until they pass the float test.

To do so, fill a large bowl with room-temperature water and drop in a bagel. If they float within 30 seconds, they are ready to be boiled, and if they sink to the bottom, return it to the pan and repeat the test after 30 minutes.

Bring a large pot of water to boil, then stir in the malt syrup, kosher salt, and baking soda. Bring this mixture to a boil, drop in the shaped bagels, and leave them in the boiling mixture for 30 seconds on each side (you can go up to a minute if you like extra-chewy bagels).

Remove the bagels from the boiling mixture using a slotted spoon and place them on the baking tray. Repeat the process with the remaining bagels.

Brush each bagel with an egg wash, then sprinkle the bagels with your favorite topping as soon as they come out of the mixture. Bake at 450° in a preheated oven for 8 minutes. Turn the tray and bake for another 8 minutes or until golden brown.

Remove from the oven and cool on a wire rack for 30 minutes before slicing.