Everything Burger Buns

Confession time. I started this recipe out attempting to make bagels. I live in a fairly dry climate, so I am accustomed to using wet doughs, which always create wonderful breads. However, I knew when I turned out this dough that it would not last the water bath required for bagels to get their signature look and taste. This is when I pivoted and opted to make burger buns. They definitely do not taste like bagels, but they are fluffy and delicious, nonetheless. There are quite a few steps for this one, but if you know more about breadmaking than me (which is highly likely since I know next to nothing), freestyle however you want!

Ingredients

2 cups water
1 Tbsp. barley malt syrup
2 tsp. active dry yeast
4 cups bread flour
1 tsp. salt
1-2 Tbsp. oil
1 egg (egg wash)
3 Tbsp. everything bagel seasoning

Method

In a large bowl, add water, syrup, and yeast
Once yeast begins to create foam on tip of mixture, add flour and salt
Stir until mixture is homogenous
Let dough rise covered for 30 minutes
Fold or knead dough lightly and let rest for another 30 minutes
Repeat folding or kneading process and let rest for 1-2 hours
Preheat oven to 425°F
Lightly grease working surface and hands with oil
Turn out dough onto surface
Divide dough into 8 equal parts (I did this by eye, but the buns were not perfectly equal in size)
With each piece, fold dough under itself until you form a ball
Place each dough ball onto parchment-lined baking sheet
Crack open egg and separate yolk and white (save the yolk for later in a different recipe)
Use egg white as an egg wash over buns (I used a spatula to apply egg wash in lieu of a brush)
Sprinkle seasoning over each bun
Bake for 20 minutes or until buns are golden brown
Remove buns from oven and let rest for 10-20 minutes
Serve and enjoy