Having experimented with bagel recipes for a couple weeks, I’ve brought together the best suggestions, along with some hard learned lessons for making bagels. Separate from the recipe, I have also decided that the traditional shape is a legacy and not one I feel compelled to observe. Hence, I make "Bagel Flats".

My recipe and the directions below are more detailed than most I have authored. This is in part because I have found I need every step. After a few near misses, the keys are

1. the slow rise created by the small amount of yeast and high amount of flour
2. the generous use of oil on both the pan, brushed on the dough, and the parchment
3. applying the toppings and then flipping the dough "bottom side up" for the first 5 minutes of baking

So, without further ramblings, here is my recipe for Bagel Flats …

Base Ingredients

• 4 c bread flour (scoop and scrape measure method, not sifted)
• 10 oz water (warm)
• 2 tsp kosher salt
• 1 tsp active dry yeast
• 1 Tbs honey
• 1 egg

Additional Ingredients

• 1/2 c wheat germ
• 1/4 c flax meal
• 1 c spent grain (completely optional)

Prep & Cooking Ingredients

• 1/2 c oil (prefer peanut but canola will work)
• 12 c boiling water
• 2 Tbs sugar

Finishing Ingredients

• sunflower seeds (dry roasted will add a savory flavor vs. plain)
  other options include poppy seeds, sesame seeds, dried onion flakes, etc.
• 4 Tbs corn meal

Directions

• in a large mixer with a dough hook, combine 8 ounces of the warm water, with the honey and yeast. Briefly stir with a spoon or spatula to dissolve the honey and mix in the yeast
• let sit for approximately 5 minutes
• add the egg, salt and the "additional ingredients" and start the dough hook on low (first or second setting)
• start to add the flour (it will take longer and longer to incorporate each subsequent cup) – from time to time, it may help to briefly change the mixer speed to release the dough from the hook and/or scrape the bowl
• as needed, drizzle in the remaining 2 ounces of water, a teaspoon at a time
• once all of the flour is added, continue to mix for 5 more minutes, varying the speed to fling the dough off the hook – this period is to kneed the dough and develop the gluten
• place the dough in a lightly oiled a bowl and cover with plastic wrap; place in a warm area until dough doubles in size
• turn the dough out on a large lightly floured board; punch down and start to form a rectangle 3/4 inch thick
• cut dough into 12 equal parts; 6 to 7 inches long – this should yield bars between 2-1/2 and 3 inches wide
• oil two cooking sheets and place bars with at least 1 inch space between
• brush the tops with oil
• cover with plastic wrap and place in a warm area for 20 minutes
• prepare two baking sheets with parchment and brush oil on the parchment; preheat oven to 400 degrees
• in a large pot, bring 12 cups of water with 2 tablespoons of sugar to a boil
• boil the dough pieces, 3 at a time, for 2 minutes then turn them over and cook an addition 1 minute
• using a large slotted spatula or scoop, remove the dough and place on the oiled parchment
• sprinkle any "finishing ingredient" on one side, pat gently to seat, then flip the dough over and dust with corn meal
• place cooking sheets in oven for 5 minutes
• remove; flip dough over to reveal the topping; return to the over; bake and additional 20 minutes until golden in color
• when done baking, remove from pan and place on cooling racks and let sit until room temperature