Topping of choice (untoasted sesame seeds, everything bagel seasoning, poppy seeds, or anything else)
Instructions
Warm up beer in a sauce pot over low heat until it reaches 100-105°F/38-40°C. Remove from heat.
Add flour, salt, and sugar to a food processor (if mixing by hand, see process below).
Stir yeast into warm beer.
With the food processor running, stream in yeast/beer mixture. When beer has been added, continue to spin for another 30 seconds. The dough will be quite dry.
Transfer dough to a cutting board or work surface and knead it by hand for about 2-3 minutes. Take a pinch of the dough and give it a short tug. It shouldn’t tear or shear. If it does, continue kneading for a bit longer.
Transfer dough to a bowl, cover with plastic wrap or a lid, and allow to ferment for 25 minutes.
Divide dough into 6 even pieces that are approx 125g each.
Shape each piece by de-gasing slightly with your fingertips to create a thick rectangular piece. Fold the top half of the dough toward you, then begin to roll the dough to create about a 10”/25cm cigar shape that’s slightly tapered on each end.
Wrap the length of dough around your palm so that the tapered ends overlap each other by about 3”. Squeeze the part of the dough that’s overlapping firmly to press the ends together. Then, with the bagel still wrapped around your palm and fingers, roll the bagel back and forth on the overlapping seam to round it and further seal the dough.
Place each shaped bagel on a parchment-lined sheet tray and cover with another sheet tray or a clear sheet tray lid to proof for 15-20 minutes.
Bring a very large pot of water to a boil and preheat your oven to 475°F/245°C.
Before boiling your bagels, whisk the molasses into the water. Drop 3 bagels into the water and boil for no more than 30 seconds on each side. Use a spider strainer or long slotted spoon to remove bagels from the water and place on a wire rack to drain. Load in the second batch of bagels and repeat.
Place sesame seeds or other topping of choice in a bowl and press one side of bagels into toppings to coat well. After coating all bagels with toppings, place topping side up on a parchment-lined sheet tray.
Bake at 475°F/245°C for 15-17 minutes until golden brown and toasty.