Instructions

• In a small bowl, stir together 2 cups warm water (105°F–113°F), 1 1/2 tablespoons active dry yeast, and 2 1/2 teaspoons packed light brown sugar. Let sit 5 minutes, until the mixture is frothy.
• In the bowl of a stand mixer, combine 4 2/3 cups bread flour and 1 3/4 teaspoons salt. Add the yeast mixture and knead with the dough hook on medium speed for about 10 minutes, until the dough is smooth and soft. If the dough is too sticky, add additional bread flour 1 tablespoon at a time until it is manageable.
• Cover the dough and let it rest for 5 minutes.
• Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Press your thumb through the center of each ball and stretch to form a ring about 1 1/2 to 2 inches wide.
• Cover the shaped bagels with a damp towel and let them rest for 25 minutes.
• Meanwhile, preheat the oven to 425°F and bring a large pot of water to a rapid boil.
• Carefully lower the bagels, a few at a time, into the boiling water. Boil each bagel 1 minute on the first side, then flip and boil 1 minute on the second side. Give them space so they can move freely.
• Use a slotted spoon to transfer the boiled bagels to a baking sheet lined with parchment paper.
• Make the egg wash by mixing the egg white with 1 tablespoon water. Brush each bagel with the egg wash, then sprinkle evenly with 1 1/2 tablespoons everything bagel seasoning.
• Bake the bagels at 425°F for 14 to 18 minutes, until golden brown. Transfer to a wire rack to cool before slicing and serving.