Make the Starter

The day before, combine all of the ingredients for the starter. You can use a standing mixer with the paddle attachment, a spoon, or your hands to mix this. Cover tightly with plastic wrap and leave at room temperature. Let sit for at least 12 hours.

Bagel Twist Dough

Take the starter and add all of the ingredients for the dough. Using the bread hook, mix all of the ingredients with a standing mixer until thoroughly blended and all dough separated from the bowl.

Lightly oil a large bowl. Place the dough in the bowl and gently roll the dough into a ball, coating it in oil. Cover tightly with a lid or plastic wrap. Let the dough sit until it doubles in size. Depending on room temperature, this can take 1 to 2 hours. Note my tip to place the bowl in an unheated oven with the door closed and the oven light on if you are making this during the summer with the AC running!

Once the dough has doubled in size, transfer to a lightly floured surface. Deflate the dough, removing any air bubbles, and roll into a ball. Cut into 16 pieces. Working in pairs, roll the dough to 4 to 5 inch long pieces. Pinch the tops of the two pieces together and braid them. Once all sixteen pieces have been braided into eight pieces, lay a towel over them, letting them sit for 30 minutes to puff back up.

While waiting, preheat the oven to 425°. Have one rack in the middle and a second rack in the second to bottom rack.

Line two baking sheets with silicone baking sheets or parchment paper.

Prepare the Water Bath

Combine all of the ingredients and stir to combine. Over medium heat, bring the water to a boil, and then reduce the heat to medium low. You want the water to be just below the simmering point.

If using, brush the egg wash on top of the bagel twists. Place the bagel twists in the water bath… I could fit about four in at a time. Cook for 2 minutes and then carefully flip the twists and cook for 1 minute.

Carefully transfer the finished bagel twists to the two prepared baking sheets. I needed two spoons to transfer the bagel twists, so they wouldn’t fall apart.

Sprinkle the remaining cheese over the 8 bagel twists.

Put the baking sheets in the oven and spray 10 quick bursts of water into the oven, quickly closing the oven door to seal in the steam. After 12 minutes, swap the trays to ensure even baking. Continue cooking for 13 minutes, or until golden brown.

Remove from the oven and transfer the twists to a cooling rack.

Enjoy!