Everything Bagel Twists

Line a baking sheet with parchment, then lightly grease the parchment. 

To make the dough: In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the dough ingredients. Mix by hand or on low speed until the dough starts to come together; it’ll look a little dry at first, but continue to mix until a soft, somewhat cohesive dough forms. If the dough is not coming together, add more water, 1 teaspoon at a time, as needed. It’s OK if the dough looks rough at this stage.  

Knead the dough on a lightly floured or greased surface, or using the stand mixer on medium-low speed, until it becomes smooth and bouncy, about 3 to 4 minutes by hand or 1 to 2 minutes by machine. 

Cover the ball of dough and let it rest for 5 minutes.  

Meanwhile, preheat the oven to 425°F with a rack in the middle. 

To make the glaze: In a medium bowl, whisk the water and glaze packet until combined.  

Divide the dough into 12 equal pieces (about 66g each). Working with one piece at a time and keeping the rest covered, roll each into a small log. Cover and let rest for 10 minutes. 

On a clean work surface, roll each log into a 12"-long rope.  

Working with one rope at a time, arrange in an upside-down U shape so both ends are facing you. Twist the strands together three times, then pinch the ends together. 

Once all the twists are formed, dip into the glaze to coat both sides (make sure to scrape the bottom of the twist on the edge of the bowl to remove excess) and transfer to the prepared baking sheet. Sprinkle Everything Bagel Topping evenly over top (about 1 teaspoon per twist). 

Cover and let rise for at least 25 minutes, or until slightly puffy. They won’t appear to have risen much; that’s OK. 

Bake for 16 to 20 minutes or until well browned. Remove from the oven and transfer to a rack, still on the parchment, to cool completely before eating. 

Storage information: Store bagel twists in an airtight container at room temperature for 2 to 3 days. Freeze for longer storage.