Make the Dough

1. Warm the water to 90-110ºF & dissolve honey & dashi stock powder. Separate out 1/2 cup of broth & set aside the remaining broth in a measuring cup.
2. Mix in instant yeast into 1/2 cup of broth & allow to foam for 10-15 minutes. Don’t worry about the yeast dissolving; just lightly stir in the yeast & allow it to feed on the honey in the broth.
3. Weigh out flour & mix in salt. Put flour in a large bowl & create a welt in the middle. 
4. Slowly add in the 1/2 cup of broth & yeast into the middle of the welt & fold the flour into the liquid. Slowly pour in the remaining broth into the bowl, folding the flour into the liquid.
5. Knead dough for about 15 minutes using the French Fold method & rolling the dough into a ball. The dough should not stick to your hands, but it should be moist & smooth. 
6. Lightly grease a clean bowl & place round dough ball, seam side down. Cover with a warm towel & allow to double in size in a warm place; roughly an hour. 

Shape the Dough

1. When the dough doubles in size, punch it & dump it out of the bowl on a clean surface. Weigh out the total weight of the dough & divide the total by 8. Divide & weigh out 8 even pieces of the dough, shaping them into smooth, round balls. Place a warm towel over the balls & allow to prove for 5-10 minutes.
2. The easiest method is the the hole punch method where you poke a hole in the middle of the ball & stretch out the ring. To get a true NYC bagel texture, you’ll have to roll the ball out into a long snake-like shape & wrap it around your hand, rolling the edges together as demonstrated by Claire Saffitz.
3. Line a large baking tray with lightly greased parchment paper. Place shaped bagels on the parchment paper & cover with the towel. Allow dough to prove for 25 minutes.

Boil the Bagels

1. Preheat oven to 425ºF. In a medium-sized stockpot, fill 75% with water, adding baking soda, honey, & dashi. Bring to a boil on high heat & stir until everything is dissolved.
2. Prepare your toppings by mixing furikake & sesame (about 3 Tbsp or more) to a plate larger than your bagels. You’ll likely end up using double this amount.
3. Once the water comes to a boil, reduce the heat to a simmer. Carefully add the 1 or 2 bagels to the pot of water. Boil on each side for about 30 seconds to 1 minute on each side. Use a slotted spoon to flip the bagels.
4. While your bagels are still wet, lightly dunk them onto your toppings plate, lightly pressing the toppings into the bagel.
5. Place the topped bagels on a baking sheet. Repeat for the rest of the batch.

Bake the Bagels

1. When your oven reaches 425ºF, bake the bagels for 20-25 minutes. I prefer mine at 20 minutes.
2. Once your bagels are baked, set them on a cooling rack. Allow the bagels to cool for 5 minutes before slicing into them.
3. Allow them to completely cool before you store them.

Make Mashed Potatoes

1. Fill a medium-sized stockpot with 6 cups of water & salt. Bring water to a boil on high heat.
2. Reduce heat to medium-high & slowly add potatoes into boiling water. Cook for about 20-40 minutes or until the potatoes are tender enough to be mashed.
3. Once cooked, remove stockpot from heat. With a colander, carefully dump the contents over your sink, saving 1 cup of the salted potato water. Set aside the potato water. 
4. Return stockpot to stove & turn the heat up to medium & melt the butter.
5. Once butter is melted, add garlic, pepper, & 1 Tbsp of rosemary. Sauté for 2 minutes or until the garlic is browned.
6. Add potatoes to the stockpot & add beer. Carefully mash the potatoes with a large wooden or silicon spoon or with a potato masher. 
7. Slowly stir in milk into the potatoes & continue to mash until texture is smooth. Cook for about 5-10 minutes or until the potatoes have absorbed most of the liquid & are no longer runny. 
8. Add rosemary & salt to taste. Remove from heat & set aside to cool.

Make the Rolls

1. Preheat oven to 400ºF & grease or line a 9″ square baking pan with parchment paper.
2. Heat up milk, honey, & 1 Tbsp vegan butter in the microwave for about 30-45 seconds. It shouldn’t exceed 110ºF! Add mixture to a standing mixer’s bowl & mix well. Mix in yeast & allow to sit for 10 minutes until foamy.
3. Use the dough hook to mix in flour, mashed potatoes, & salt on the lowest setting for a few minutes until the dough is properly combined. When the dough is ready, it should start pulling away from the sides of the bowl. If it’s still sticking to the sides of the bowl, add a tablespoon of flour at a time until it doesn’t. 
4. When the dough is still slightly sticky, but mostly attached to the dough hook, increase the speed of your stand mixer to medium-low for about 5 minutes. You can also knead the dough by hand for about 10 minutes if you prefer.
5. Remove the mixing bowl from the stand mixer & shape the dough into a ball. It should easily be shaped in a smooth ball if it is kneaded well. Place the dough ball back into the mixing bowl & place a tea towel over the bowl. Allow to rise for 20 minutes or until it doubles in size. 
6. Once it doubles in size, pour out the dough onto a clean, floured nonporous surface. Divide the dough into 16 equally sized balls. It helps to fold the seam in & roll the dough to a ball shape. Place each dough ball in your square pan with the seam side down. Cover the pan with the same tea towel & allow to rise for another 20 minutes in a warm area.
7. Heat up the remainder of the vegan butter & add in rosemary. Brush each risen dough ball with the butter mixture. Top with salt & pepper if desired.
8. Bake for 15-20 minutes or until the tops are golden & the inside is cooked through. Serve with butter or cranberry jam!

1. Measure out beer & butter into a heat-safe measuring cup. Place in microwave & heat for less than a minute or until the temperature of the beer reaches roughly 105-115º F (40-45º C).
2. Stir in sugar until evenly incorporated & melted. Pour in your stand mixer’s bowl.
3. Add yeast into the bowl, gently mixing with a silicone spatula. Yeast will not completely dissolve. Let it sit for about 15-20 minutes or until it bubbles. The longer you wait, the more likely you’ll see more activity. Non-instant yeast from a refrigerator will take longer to wake up.
4. Mix flour & seasonings together. Once the yeast is active, gently add in a quarter of the flour. Using your dough hook, turn on your mixer to the lowest setting & slowly incorporate the rest of the flour mixture. Mix until all the dough begins to pull away from the sides of the bowl & looks cohesive & smooth; about 5-8 minutes.
5. Grab your dough with floured hands & place on a clean, greased surface. Knead for about 10 minutes until the dough becomes very smooth. Follow this technique to build up that gluten! Your dough will be very wet & sticky until it is kneaded well. If it is still too wet after kneading for 5 minutes, add another 1 Tbsp of bread flour.
6. In a lightly greased bowl, place the dough & cover it with a tea towel. Allow dough to rise in a warm place for about an hour or until your dough doubles in size.
7. Gently deflate your dough & shape into a log in an 8.5″ x 4.5″ greased loaf pan. Moisten your tea towel & spread out your desired seed mixture on it to top your bread. Gently plop your log onto the tea towel & gently, but firmly roll the top of the dough onto the seeds. Place the dough back in your greased loaf pan.
8. Cover the pan with your tea towel & prove the dough for about another hour or until it rises about 1″ (2.5 cm) above the brim of your pan. Towards the end of your proof, preheat oven to 350º F (177º F).
9. Gently poke your dough to see if it the impression of your finger rebounds slowly. If there is no rebounding, let it prove for longer. Bake for about 30-35 minutes.
10. Remove from oven & remove the bread from the pan. With protected hands, grab your bread & tap the bottom of your bread, listening for a hollow sound. If the sound is not quite hollow, place back in the oven to bake for a little longer before trying to tap on it again. Set on a cooling rack before slicing.