Claire & Josh mashup bagel recipe

bread.txt

Ingredients: 

- 300g Water
- 5 grams yeast (claire says 3, josh says 10)
- 2 tbsp barley malt syrup
- 500 grams bread flour
- 1 tbsp/9 grams salt
- Topping:
    - 2 tbsp garlic
    - 3 tbsp onion
    - 1/4 cup sesame seeds
    - (should add 3 tbsp poppy seeds but i was out)
    - 1 1/2 caraway seeds, crushed
    - 1/2 tbsp flaky salt

Process - takes 2 days: 

- Bloom yeast with water and syrup
- Mix bread flour, salt, and yeast mixture
- Knead by hand for 8-10m or until silky
- Proof for 1h or until doubled (take a photo for reference)
- Punch down, divide into 8 equal pieces
- Shape: make a ball using a non-floured surface, poke a hole using thumb and index finger. Gently expand hole until bagel is
~4" across, ~1" hole. They will contract a bit so you want holes larger than you expect
- Cover loosely with plastic wrap and top with towel, and put in fridge overnight (up to 24h). Take a photo for reference
tomorrow
- Next day, mix everything topping. Prep water and oven: Boil a pot of water with several tbsp syrup (one tbsp at a time, 
until color of strong black tea - took 4 for me) and add a little bit of baking soda (1 tsp? but I forgot to do this), preheat
oven to 450, prepare wire rack and 2 baking sheets w silicone mats. Skim any foam off the boiling water
- Remove bagels from fridge. Gently remove one and try floating it in a bowl of cool water. If it floats, put them back in 
the fridge until ready to boil. If it doesnt, bring bagels to room temp and proof in 10m increments until float test passes.
- Boil for 40s on each side in batches (3 fit in my pot, dont crowd, they will expand). Transfer to a wire rack to cool.
- Dip all bagels in seasoning on both sides, put 4 bagels on each baking sheet (lined with silicone mat or parchment)
- Bake at 450 for 15-20m, swapping levels and rotating trays halfway