everything bagel toppings(use any or all): caraway seeds, poppyseeds, sesame seeds, minced fresh garlic, minced fresh onion, coarse salt
other toppings of choice(use any or all): flax seeds, chia seeds, hemp seeds
Instructions
Make the sponge:
Stir together the sponge ingredients in a bowl. Cover with a damp towel and set aside for 90 minutes to 2 hours. Check to make sure the mixture has some foaminess to it - that means the yeast is working.
Make the dough:
In a mixing bowl, sift together the dry ingredients for the dough.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry, and add the sponge mixture. Stir to combine and continue stirring until a cohesive dough starts to form.
Flour a clean surface and transfer the dough to the surface. Knead for about 10 minutes (but you might need more), working in more flour whenever you feel stickiness. You're done kneading when the dough is very smooth, and stretchy. It should not feel tacky at all. It might, however, be just slightly sticky to the touch because rye flour tends to do this.
Shape the bagels:
Prepare 2 lined baking sheets and divide the dough into 16 approximately equal parts.
One at a time, take a piece of dough and roll it into a ball. While pressing your thumb up through the bottom of the dough ball to make a hole, simultaneously pull the edges downward, gently spinning it around to make a smooth bagel shape. Don't worry too much about this technique: it's mostly for aesthetics.
Place the bagels on the baking sheets. Very lightly spray them with oil and cover tightly with plastic wrap.
Place in the fridge for 12 to 14 hours.
Boil and bake the bagels:
Preheat the oven to 425 degrees Fahrenheit. Prepare the oil, nondairy milk and toppings in a small bowl.
Bring a saucepan of water (5-7 cups) to a boil, and stir in the barley malt powder and baking soda.
Taking care not to overcrowd the bagels (I was able to fit 4 at a time), drop the bagels into the boiling water. They should quickly float to the top. Boil for 45-90 seconds, then flip them over and boil for another 45-90 seconds - the longer you boil, the chewier your bagels will be.
Use a slotted spoon to remove the boiled bagels from the water and put them back on the baking sheet. Whisk together the topping ingredients until combined and use a pastry brush to spread them onto the bagels.
Bake for about 20 minutes, or until browned, crusty, and somewhat firm to the touch.
Notes
We love the flavor of rye flour, but feel free to use all whole wheat flour.