To make the sponge for the dough:

In the bowl of your stand mixer, combine 250 grams of the bread flour and yeast. Whisk together until combined. Pour in 350 grams of warm’ish water (about 90 degrees, NO HOTTER THAN THIS) and mix gently until well combined. Cover the bowl with plastic wrap and allow it to ferment for 2 to 3 hours. You should see a foamy, bubbly surface, and if properly proofed, the plastic wrap will start to dome upwards as the gases in the sponge build up. 

For the remainder of the dough:

In a separate bowl, combine the remaining 400 grams of bread flour, granulated sugar, diastatic malt powder, and fine sea salt. Whisk to full incorporate. 

Attach the dough hook to your stand mixer, and remove the plastic from the mixer bowl. With the stand mixer on low speed, spoon in the remaining bread flour mixture into the sponge. Allow the dough hook to do its thing and mix everything together. When no dry pockets of flour remain, increase the speed to medium and let the stand mixer knead the dough until it no longer sticks to the sides of the bowl. This can take anywhere from 10 to 20 minutes. Do not walk away from the mixer because you don’t want it to wobble off of the counter. That would be bad. You’ll know the dough is ready when it easily slides off the dough hook and isn’t sticky at all. It’s a soft but sturdy dough. 

Place the dough in a bowl and cover with plastic wrap. Refrigerate for 20 minutes to allow the dough to rest and relax. Line a baking sheet with parchment paper or a silicone mat, and keep a large piece of plastic wrap nearby. Lightly spray the surface of the parchment paper or silicone mat with non-stick cooking spray. Remove the dough from the refrigerator and using kitchen shears or a dough scraper, portion into 130 gram balls for 8 large bagels. If you wish to make smaller bagels, please weigh the entire ball of dough and divide by however many you bagels you want, and portion according to the math. 

Please watch the video above in the blog post to see exactly how to shape these bagels, because it’s easier to show you than to verbally explain it, but it’s super simple. 

Form each piece of portioned dough into a ball by gathering it into a little pouch and pinching the seams closed. Cup your hand over each piece of dough and roll it on the surface in tight circular motions to seal into a taut ball. When you finish each piece, place it on the lined baking sheet and cover with the plastic wrap. Refrigerate the dough balls for 20 minutes. 

To form the bagels, grab one ball of dough at a time and use the tips of your thumb and middle finger to pinch a hole through the center of the dough. Then use your two index fingers in a turning motion to slowly open the dough hole up into a bagel shape. Place each bagel back on the baking sheet or plate (you may need multiples), and cover with plastic wrap. Proof at room temperature for 40 minutes, then refrigerate overnight for the flavor to develop.

The next day, preheat your oven to 425 degrees F. Fill a large pot halfway with water and bring to a boil. Pour in the malt syrup or molasses and baking soda. Line a baking sheet with a cooling rack. Remove the bagels from the refrigerator and add up to 3 bagels to the boiling malt or molasses baking soda water, 60 seconds per side. Remove each bagel to drain on the lined baking sheet. 

To top: When all of the bagels are boiled, top with asiago cheese, about 1/4-1/3 cup each, depending. If making “everything” bagels, brush each bagel with the beaten egg. Pour some everything bagel seasoning onto a plate then dip the egg-washed bagel into the seasoning to help it adhere.

Bake however many bagels you can fit with 3 inches of space between them on the middle rack of your preheated 425 degree F oven for 15-18 minutes, rotating the tray halfway between baking for even color. If you want to make sure the centers are fully cooked, you can insert an instant-read thermometer into one of the bagels and if they read anything above 200 degrees F internally, they’re done. 

Allow them to cool for about 10-15 minutes, then enjoy!