The Everybody Bagel

Make the dough

Measure all bagel ingredients into the bowl for a stand mixer. Mix at level 1 for a minute or two to combine the ingredients into a shaggy dough.

Switch to the #2 setting for about 5 minutes. When you're done, the dough should be smooth and firm with a little bit of elasticity. It shouldn't be sticky or soft.

Transfer to a lightly oiled vessel (a large bowl or similar), and let stand at room temperature for about 1.5 hours, until doubled. Alternatively, let rise until almost doubled, then transfer to the refrigerator until you are ready to bake.

Shape and bake the bagels

When you are ready to bake, remove the dough from the refrigerator and let stand at room temperature for about 30 minutes to warm up. Meanwhile, preheat the oven to 475 F. If you have a pizza stone, place it on one of the lower racks in the oven.

Meanwhile, shape the bagels. You can either make balls of dough and poke holes in the middle, or you can roll the dough into a long cylinder and wrap it around your hand, tear, and press to seal up the ends of the loop. Because the dough is so bouncy, the loops will contract after you shape them, so make the holes much larger than you want them to be in the final bagels.

Place the shaped bagels on a baking sheet and cover with a clean kitchen towel to proof for about 30 minutes.

If you will be using the bagel wash and toppings, bake on a center rack for about 12 minutes, then remove the bagels from the oven and let them cool just enough to handle. If you will not be using the wash and toppings, bake for about 15 minutes.

If you are using the wash, prepare it while the bagels are in the oven, using the instructions below. When they have baked for about 12 minutes and have cooled down, use a pastry brush to lightly coat with the cornstarch wash. Then sprinkle the topping onto the bagels. When they are all coated, return to the oven for 2 -5 more minutes to allow the seeds to toast slightly.

Let the bagels cool completely before slicing and/or eating. They will be slightly gummy if you slice into them while they are still warm from the oven.

Prepare the optional bagel wash and toppings

In a bowl or other container, combine the topping ingredients and set them aside. You will end up with much more of the topping than you need for these bagels, so you can reserve the rest for another batch, or just use it for other recipes.

In a small pot, bring ¼ cup of water to a boil. Add the pomegranate molasses.

In a small bowl, whisk together the corn starch with about two tablespoons of water. Add to the pot when it reaches a boil. Remove from heat and stir continuously until the mixture thickens.

Use the cornstarch wash right away.