These bagels are a delightful twist on the classic recipe, offering a perfect balance of flavor and texture.
Add the warm water, bread flour, brown sugar, salt, and yeast to the bread machine in the order recommended by the manufacturer.
Ensure the water is warm but not hot to activate the yeast properly.
Once the dough is ready, remove it from the machine and place it on a floured surface.
Lightly flour your hands to prevent the dough from sticking.
Divide the dough into 8 equal portions and shape each into a ball.
Use a kitchen scale for even portions if desired.
Poke a hole through the center of each ball and gently stretch it to form a bagel shape.
Ensure the hole is large enough as it will shrink during rising.
Bring the water and sugar to a rapid boil in a large saucepan.
Use a wide saucepan to boil multiple bagels at once.
Boil the bagels in batches, cooking each side for 1.5 minutes.
Boiling gives the bagels their characteristic chewy texture.
Place the boiled bagels on a cooling rack for 1 minute, then brush with beaten egg and sprinkle with sesame seeds.
Use a pastry brush for even application of the egg wash.
Bake the bagels on a cornmeal-sprinkled baking sheet at 400°F until golden brown, about 15 minutes.
Rotate the baking sheet halfway through for even browning.
Let the bagels cool slightly before serving. Enjoy them fresh or with your favorite toppings.
Serve warm for the best taste and texture.
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