Instructions

• In the bowl of a stand mixer, combine ½ teaspoon instant yeast, 1 cup plus 2 tablespoons water (room temperature), and 1½ cups high-gluten or bread flour. Fit the mixer with the whisk attachment and mix on low until very smooth, scraping down the bowl once after about 1 minute; continue for a total of about 2 minutes.
• In a separate medium bowl, whisk together 1 cup high-gluten flour, ½ teaspoon instant yeast, ½ tablespoon diastatic malt powder, ½ tablespoon sugar, ½ tablespoon salt, and ½ teaspoon black pepper. Sprinkle this flour mixture evenly over the sponge in the mixer bowl without stirring.
• Cover the mixer bowl with plastic wrap and let the mixture sit at room temperature for 1 to 4 hours. (For best flavor development, you may refrigerate it up to 24 hours.)
• Meanwhile, in a small bowl combine the topping ingredients: 4 teaspoons white sesame seeds, 2 teaspoons black sesame seeds, 2 teaspoons poppy seeds, 2 teaspoons dried minced garlic, 2 teaspoons dried minced onion, and 1 teaspoon coarse sea salt. Mix and set this Everything Bagel Seasoning aside.
• After the resting period, remove the plastic wrap from the mixer bowl. Add 1 tablespoon of the reserved flour (from the "1 cup high-gluten flour plus 1 to 3 tablespoon" portion) to the bowl. Fit the mixer with the dough hook, mix on LOW for about 1 to 2 minutes, then increase speed to medium and knead for 10 minutes.
• If the dough is sticking to the bottom of the bowl, add 1 to 2 tablespoons more of the reserved flour (you may use up to the 1 to 3 tablespoons total as needed). The finished dough should be smooth and elastic but not sticky.
• Transfer the dough to a very lightly floured surface, punch it down, and knead by hand about 1 minute. If it sticks to the surface, dust very lightly with a bit more of the reserved flour.
• Shape the dough into a smooth ball. Spray a clean bowl with cooking spray, place the dough in the bowl and turn it to coat with the spray. Spray the top of the dough lightly, cover with plastic wrap, and let proof in a warm, draft-free place until doubled in size, about 1 to 2 hours.
• After the dough has doubled, turn it out onto a clean surface (no extra flour unless the dough is sticky). Push the dough down, shape it into a rectangle, fold the short ends toward the center like an envelope, then form the dough into a smooth ball again.
• Add more cooking spray to the bowl, place the formed dough ball in the bowl and spray the top lightly. Cover with plastic wrap and refrigerate for 4 hours or, for best flavor, overnight.
• When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 20 to 30 minutes.
• Preheat the oven to 425°F. Meanwhile bring a large pot of water to a rolling boil.
• Transfer the dough to a clean counter and divide it into 5 equal pieces. Cover the remaining dough and any shaped pieces with a kitchen towel while you work. Let the cut pieces rest, covered, for 10 minutes.
• Shape each piece into a round ball by drawing up the sides and pinching at the top. Press your index finger through the center to form a hole and use your fingers and thumb to stretch the ring into a bagel shape with about a 1- to 2-inch hole. Keep shaped bagels covered with a kitchen towel and let them rest for 15 minutes.
• Carefully add 2 tablespoons molasses and 1 teaspoon baking soda to the boiling water (the water will foam vigorously for a short time).
• Working in batches (2 or 3 at a time), gently lower the bagels into the boiling water. Boil 1 minute, then flip each bagel and boil 1 more minute. Use a slotted spoon or spatula to lift the bagels from the water, let excess water drip off, and transfer them to a baking sheet lined with parchment paper or a silicone mat.
• In a small bowl, whisk together 2 egg whites and 1 teaspoon water. Brush the tops of the boiled bagels with the egg wash, then generously sprinkle the prepared Everything Bagel Seasoning over the tops.
• Bake the bagels on the middle rack until golden, about 20 to 25 minutes, rotating the baking sheet halfway through baking for even color.
• Transfer the baked bagels to a wire rack to cool. Store cooled bagels in an airtight container or sealable bag for 3 to 4 days.