Original Recipes:

• Iron Whisk

Ingredients:

• 40 + 760 grams bread flour + extra as needed depending on how the dough comes together. I used 75 grams on 2020 May 3
• 300 ml 100 F water
• 2 tsp active dry yeast
• 85 gr honey
• 2 tsp sugar
• 60 ml vegetable oil
• 4 eggs
• 2 tsp salt
• 1 egg for egg wash
• toppings (salt, sesame seeds, everything bagel, ...)

Steps:

1. Mix 40 grams flour, yeast, warm water, and suger in a large bowl. Let stand until a little foamy (5-10 minutes)
2. Mix in the honey, oil, eggs, and salt
3. Add 760 grams of remaining flour in small additions (1/4 - 1 cup at a time) waiting until the last addition is mostly incorporated
4. knead on '2' on a kitchen aid stand mixer for about 10 minutes. Adding more flour if it doesn't form a nice ball. (It seems to always be 100 grams for me)
5. Let the dough rise until doubled (~1 - 2 hours, the doubling is the important part)
6. Punch the dough, knead, and break down into 8 - 16 equal portions (on 2020 May 03 I made 8, but they were GIANT buns), turn and pinch the dough using the edges of your hands. You want to stretch the top of the dough so it meets at the bottom using the edges of your hands. Do not roll the dough into a sphere.
7. Place on a parchment paper lined baking sheet, cover with a dish cloth, and let rise until doubled in size (1 - 2 hours)
8. Preheat oven to 325 F
9. Brush with beaten egg, sprinkle with a topping if desired.
10. Bake at 325 on a single sheet pan (on 2020 May 03 I used two pans stacked on top, and the bottom didn't brown much at all) for 25 minutes, or until an internal temperature fo ~190F