If you have Bread Toast Crumbs, this is essentially 2/3 the light brioche recipe in the book with the sugar cut back by a bit more. To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise. As always: for best results, use a digital scale to weigh the ingredients.  Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear.  If using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.  A Fun Variation: After brushing with the buns with the eggwash, sprinkle the buns with seeds or everything bagel seasoning.

Equipment Notes: As noted above, I find a scale to be imperative here: I use it to weigh not only the flour but also the water, salt, and yeast. A large sheet pan is so handy — it fits all 12 bagels at once. If you don't have a large one, use two standard sheet pans, and bake 6 on each.  You'll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan. A food processor or stand mixer will allow you to knead the dough quickly and powerfully.  I love my 14-cup Cuisinart. Note: Watch your food processor closely! If you make the larger amount (12 bagels), it's a lot of dough for even a large food processor. You'll only run the machine for 90 seconds, but it will work hard during those 90 seconds and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole. If you don't have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible. Ingredient Notes: Many bread authorities swear by using high-gluten flour. This is something I have yet to try, but I imagine it would only improve the chewiness. But if you don't feel like picking up another product, don't hesitate to use all-purpose flour, which is what I typically use in all of the breads I bake. Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online. Also, as one commenter noted, beer making supply stores carry barley malt syrup. For homemade everything bagel seasoning, combine: 1/4 cup sesame seeds 1/4 cup poppy seeds 3 tablespoons dried onion flakes 3 tablespoons dried garlic flakes 2 tablespoons flaky sea salt

A great way to use some of your sourdough starter discard, these easy Sourdough Crackers are tangy, crunchy and topped with a savory sprinkle of Everything Bagel Seasoning!

Three magic words: Everything bagel seasoning.

Learn how to make everything bagel seasoning that tastes just like the one from Trader Joe's! This seasoning is the best for baked goods, bagels, and salads.