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      "cookMin": 50,
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      "1 egg",
      "1 1/2 cups warm water",
      "2 tbs sesame seeds",
      "4 cups bread flour",
      "2 1/4 tsp instant or active dry yeast",
      "1 tbs barley malt syrup",
      "2 tsp kosher salt"
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        "text": "Warm the water until it feels just warm to the touch, not hot.\nIn a large bowl, stir the yeast into the water with 1 teaspoon of the barley malt syrup. Let it sit until foamy, 5 to 10 minutes.\nStir in the salt.\nAdd the flour and mix until a stiff dough forms. Knead until smooth and elastic, 8 to 10 minutes.\nCover and let rise until puffy, about 1 hour."
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        "text": "Heat the oven to 425°F. Set out two baking sheets.\nPunch down the dough and divide into 8 equal pieces.\nRoll each piece into a tight ball. Poke a hole through the center with your thumb and stretch it to about 2 inches. Set on the sheets, cover, and rest 10 to 15 minutes."
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        "text": "Bring a wide pot of water to a boil.\nStir the remaining 2 teaspoons of barley malt syrup into the water.\nWorking a few at a time, boil each bagel 30 to 45 seconds per side.\nLift out with a slotted spoon, drain, and return to the baking sheets.\nIn a bowl, beat the egg. Brush it on the bagels.\nSprinkle with sesame seeds while the surface is still wet."
      },
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        "text": "Bake 20 to 25 minutes, until deep golden and the bottoms sound hollow.\nCool on a rack at least 20 minutes before you split them."
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