GOLDEN BAGELS

INGREDIENTS

• 1 3/4 cups Hungarian or artisan flour

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• 1/4 cup warm water (add more only if needed)'

• 2 tbsp olive oil

• 1 egg for egg wash (optional)

• Water for boiling - the pot should be big enough to fill have way so you can add your bagels.

INSTRUCTIONS

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

• In a large bowl, combine the flour, baking soda, and salt.

• In a separate bowl, whisk the eggs. Add the olive oil and warm water, and mix until smooth.

• Pour the wet mixture into the dry ingredients and stir until the dough starts to come together. Knead with your hands until it’s soft, smooth, and pliable, not sticky. If needed, adjust with a little extra flour or water until the texture feels just right.

• Divide the dough into 2 to 4 pieces. Roll each into a log and shape into bagels.

• Bring a large pot of water to a gentle boil. Lower each bagel into the pot. At first, they’ll sink. Let them rise naturally to the surface. Once they float, give them about 30 seconds on each side before lifting them out with a slotted spoon. Place directly onto the parchment-lined baking sheet.

• Brush the tops with egg wash if you want that golden glow.

• Bake for 25 to 30 minutes, until the tops are golden, puffed, and gently crisp. Let them cool slightly before eating or serving.

NOTES FROM MY TABLE:

The moment when the bagels sink, then float, is an old school sign in traditional baking that the dough is balanced, alive, and ready.
That rising is literal alchemy.

Here’s what it means energetically and practically:

• Sinking shows the dough is dense enough to hold form

• Floating signals it's fully hydrated, aerated from within, and ready to transform

• That lift from bottom to surface echoes what Water does best. It holds and releases, cleanses and elevates

It’s symbolic too. Something submerged, now rising. A quiet little resurrection in the pot.