1 ½ cups water
540 g bread flour
2 tablespoons sugar
¾ teaspoon salt
2 teaspoons yeast
Place all ingredients in the order listed into the bowl of an electric mixer fitted with a dough hook.
Mix on speed 2 until a smooth elastic dough forms about 12 minutes.
Let the dough rise in a bowl covered in plastic wrap until nearly doubled.
Turn out onto a lightly floured surface and portion the dough into 9 balls each weighing 3½ to 4 ounces. Form into a bagel shape by poking a hole in the middle of each ball and stretching it with your fingers.
Place on a baking sheet lined with a silcone baking mat or parchment and cover with plastic wrap. Refrigerate overnight.
When ready to prepare, preheat the oven to 400° and bring a large pot of water to a roiling boil. Boil 4 bagels at a time for 45 seconds. Turn once after 30 seconds.
Transfer to a baking sheet lined with a silcone baking mat or parchment and bake for 20 minutes or until golden brown. Place a pan filled with ice cubes in the bottom of the oven for the first 7 minutes.
These freeze well. When frozen, defrost in the microwave for 20 seconds, slice and toast for a crisp on the outside and chewy on the inside bagel.