Yukone:
4 oz cold water (1/2 cup)
34 g bread flour (1/4 cup)
Dough:
4 ounces cold water (1/2 cup)
278 g bread flour (2 1/4 cups)
2 teaspoons sugar
1 teaspoon salt
2 1/4 teaspoons (7 g) SAF instant dry yeast or rapid rise yeast (do not use "active dry" yeast)
Boil:
1 tablespoon barley malt syrup or molasses if you can't find it.
Yukone:
In a 10-inch skillet, whisk water and flour over medium heat until thick, like mashed potatoes, about 2 minutes. Scrape into the stand mixer bowl fitted with the dough hook.
Dough:
Add flour, sugar, and salt to the yukone. Stir yeast into the remaining water in a liquid measuring cup. Pour the water and yeast mixture on top and begin mixing on slow speed. Once most of the dough has formed a ball, continue to knead until dough is silky smooth, about 5 minutes.
Dough should form a smooth ball that cleans the sides of the bowl but is still sticking to the bottom. Dough should feel soft and silky smooth, and a bit tacky to the touch.
Shape and Rise:
Turn dough onto a very lightly floured surface, and divide into 8 roughly equal portions (2.5 ounces each) for smaller bagels, or 6 portions (3.3 ounces each) for normal size bagels, and cover with plastic. On an unfloured spot of counter, cup a portion of dough beneath your palm and work in quick, circular motions to form a tight ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Place finished balls on a lightly floured spot on the counter. Spray some plastic wrap with cooking spray so it doesn't stick to the dough, and place loosely over the shaped dough. Let rest 15 minutes.
To form the bagels, poke a hole into the center of each portion with a floured fingertip, then gently stretch into a 3-inch ring for small, or 4-inch for normal size, dusting your hands with flour as needed to prevent sticking. Line a baking sheet with parchment paper and spray with cooking spray. Place the bagels evenly spaced on the sheet, cover loosely with the cooking spray coated plastic wrap, and let rise 35 minutes. MAKE AHEAD: Instead of this rise, you can also place the bagels in the refrigerator for up to 24 hours. Remove from the fridge and let sit out while the oven preheats.
Boil:
While the bagels rise, Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Fill a stainless steel pot with about 3 inches of water, stir in barley malt syrup, and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a layer of paper towels. Working two or three at a time, gently lift the bagels off the baking sheet and boil the bagels about 30 seconds per side, using tongs or a mesh skimmer to turn and lift the bagels. Drain on paper towels for two or three seconds, then transfer to a parchment-lined half sheet pan (if left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off).
At this point you can leave them plain or sprinkle the bagels with any kind of topping you'd like: cinnamon sugar, everything bagel seasoning, grated parmesan, etc.
Bake:
Bake the bagels until golden brown all over, 20-25 minutes. Cool at least 15 minutes. To serve, split horizontally with a serrated knife. Uncut, bagels can be stored up to 48 hours in a ziplock storage bag then sliced and toasted on a low setting to serve.
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