Rosemary Bagels

On low speed, add the water until combined. Increase speed to medium and knead for 4-5 minutes until a smooth dough forms (you can also knead by hand). After kneading, the dough should be smooth and not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency.

Transfer the dough to a large oiled bowl and cover with plastic wrap. Let the dough rise for 60-90 minutes or until doubled in size.

Turn the dough out onto a smooth surface and divide into 8-10 equal pieces. 8 pieces will give you 8 large bagels; 10 pieces will give you 10 smaller bagels. Roll each piece in your palm to form a smooth ball, then use your thumb to press through the center of each ball, stretching the hole to form your bagel. Cover the bagels with a clean kitchen towel and let rest for 20 minutes while you prepare the next step.

Preheat oven to 425°F. Prepare 2 baking sheets lined with parchment paper and set aside. Bring a pot with 2 quarts of water and 2 Tablespoons granulated sugar to a boil.

Place your bagels in the boiling water for 15-30 seconds on each side*. The bagels should float (if not, see notes below). You can likely fit 2-3 bagels in the pot at a time, just make sure there is enough room for them to float openly as they will expand. Remove from the boiling water using a slotted spoon and transfer to the prepared baking sheets. If needed, you can reshape the bagels a little after they've cooled.

Lightly brush the bagels with egg wash, then sprinkle with flaky sea salt.

Bake for 20-25 minutes or until golden brown. Transfer to a cooling rack to cool fully before serving.