Start by milling your wheat berries. I like to use 300 grams hard red and 300 grams hard white. Sift out some of the bran using a size 40 mesh sifter. You want to end up with 600 grams after sifting.
Add the water, discard and sugar to the flour. Autolyze for about 1 hour.
Add the salt and yeast. Knead dough until smooth. Allow to rise for about 2-3 hours. The goal is to have it rise about 30%.
Section the dough into 70-90 gram pieces, depending on how big you like your bagels.
For a small ball with each section. Then using your thumb, create a hole in the middle to create a bagel shape.
Place on a cookie sheet lined with a slipmat or parchment paper and repeat with the rest of the dough.
Cover bagels with cling wrap and place in fridge overnight.
The next morning take the bagels out and allow to sit for about one hour. After the hour is up bring a pot of water to a boil, and preheat your oven to 425℉.
Add the brown sugar and baking soda to the water.
Drop 3-4 bagels into the water at a time. Allow to cook for a few minutes (bagels should float to the top). Then flip the bagels over with a slotted spoon and boil for another minute.
Remove from boiling water using a slotted spoon and place on a cooling rack.
After all bagels have been boiled, whisk egg and brush on bagels. If desiered dip eggs in toppings like salt, sesame seeds, or everything but the bagel seasoning.
Bake bagels for 20-25 minutes. You can bake them on a lined cookie sheet or a pizza stone/steel.
After 20-25 minutes remove bagels to a cooling rack.
Let cool for a little, then enjoy! These bagels also freeze great!
