While we begin to shelter in place, I can’t help but feel grateful for today. I can’t remember the last time we both had a day off & were able to spend quality time together. Life is so crazy right now, but it’s given us a chance to slow down and eat the best frickin bagels.

From the World of Whirlpool kitchen:

INGREDIENTS

19 1/4 ounces bread flour (3 1/2 cups)

1/4 ounce instant dry yeast (2 1/2 teaspoons/1 envelope)

2 tablespoons sugar

1 tablespoon kosher salt

1 1/2 cups water at 120F (hottest tap water)

1 1/2 tablespoons barley malt syrup

1 egg beaten with 1 teaspoon water

Everything Bagel Seasoning

1. Using the flat beater of your KitchenAid Stand Mixer, mix together dry ingredients on Stir for 30 seconds. Slowly add the water until combined.

2. Switch to the dough hook and knead dough on Stir for 8 minutes. Transfer dough to an oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.

3. Add 6 quarts of water and malt syrup to a large stockpot and bring up to a boil. Preheat the oven to 400.

4. Divide dough into 10 equal portions. Roll one portion into a ball and then into a rope 7 inches long. Wrap the dough around the base joint of your 4 fingers in a big loop. Roll and press the seam until it seals. Place dough until on a sheet tray loosely covered in a clean dish towel and repeat the looping step for all other portions of the dough

5. Allow bagels to rise again for 10 minutes. Add 2-3 bagels to simmering water at a time using tongs or a spider. Let them cook for 30 seconds, then flip them over gently and simmer 30 seconds more. Remove to a clean sheet tray covered in a clean kitchen towel. Pat dry if they are visibly wet.

6. Using a pastry brush, brush the bagels with the egg-water mixture and sprinkle on Everything Bagel Seasoning.

7. Place bagels on 1-2 parchment-lined sheet trays. Bake for 15-20 minutes until golden brown and shiny. Then flip and bake 10 minutes more.