Whisk warm water and yeast together in stand mixer bowl. Allow to sit for approximately 5 minutes.
Add flour, sugars, and salt and beat with the dough hook attached on low speed. The dough will be very sticky when combined.
With floured hands, remove the dough from mixing bowl and knead for approximately 5 minutes.
Lightly grease a large bowl with cooking spray and place the kneaded dough in the bowl. Turn the dough so as to grease it with the cooking spray.
Cover the dough and let rise for approximately 1.5 hours. It is okay to allow it to rise longer.
After the dough has risen, punch it down to release any trapped air bubbles.
Tear off a piece of dough and shape it into a small ball with your hands. Use your index finger to pierce the middle of the ball in order to make the center bagel hole.
Place the shaped bagel form on a sheet of parchment paper and repeat the previous step until all dough is gone. You should have about 8 bagels, but feel free to go larger or smaller as desired.
Fill a large pot halfway with water and bring to a boil.
Carefully drop bagels one by one into the boiling water. Depending on the diameter of your pot, you can do a few at a time as long as you account for room for expansion.
Boil each bagel for 4-5 minutes, turning over halfway through.
Place bagels on a wire rack to cool and drain any excess water.
Once the bagels are mostly cooled, brush lightly with egg wash (1 egg whisked with 1 tbsp of water).
Add toppings as desired.
Bake bagels at 425 degrees fahrenheit for approximately 25 minutes. You can broil for the last 2 minutes if you like them extra crispy on the outside.
Eat immediately or freeze for up to 3 months!
From the Paces West Recipe Files
Max's Bagels https://paces-west.com/maxs-bagels/