Bagels Recipe

Mix and autolyse

In a large bowl or stand mixer bowl, whisk together 6 cups bread flour, 2 tsp instant yeast, 2 tbsp sugar and 2 tsp salt. Add 2 1/4 cups warm water (about 100–110°F / 38–43°C) and 1 tbsp vegetable oil. Mix with a dough hook on low or a wooden spoon until a shaggy dough forms, about 2–3 minutes.

Knead

Knead the dough on medium speed for 6–8 minutes if using a mixer, or on a lightly floured surface by hand for 10–12 minutes, until the dough is smooth, elastic and slightly tacky but not sticky. If dough feels too stiff, add up to 2 tbsp water; if too sticky, add up to 2 tbsp flour.

First rise

Form dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at warm room temperature until doubled, about 60–90 minutes. Alternatively refrigerate overnight (8–12 hours) for more flavor — take out and warm 30–60 minutes before shaping.

Portion

Punch down the risen dough gently and transfer to a lightly floured surface. Divide into 12 equal pieces (each about 3.5–4 ounces / 100–115 g). Shape each piece into a smooth ball by cupping and rolling on the counter.

Form bagels (hand-rolled method)

Using your thumb, poke a hole through the center of each ball and stretch to form a ring about 1.5–2 inches (3.5–5 cm) in diameter. Alternatively, roll each piece into a rope about 8–9 inches long and wrap the ends together, pressing to seal. Place shaped bagels on a parchment-lined tray dusted lightly with cornmeal or semolina, leaving space between them. Cover with a damp towel and rest for 20–30 minutes; they will puff slightly.

Preheat and prepare boil

Preheat the oven to 425°F (220°C). In a wide shallow pot, bring 8 cups water to a rolling simmer and add 3 tbsp baking soda and 2 tbsp honey or malt syrup. Stir to dissolve — the water will foam and brown lightly; reduce heat to maintain a gentle simmer (not a vigorous boil).

Boil bagels

Working in batches of 3–4, gently lower bagels into the simmering liquid using a slotted spoon. Boil 45–60 seconds on the first side, then flip and boil 30–45 seconds on the second side. For chewier crust, boil the full 90 seconds total; for softer crust, shorten time. Remove with a slotted spoon and drain briefly on a rack or paper towel.

Prepare toppings

While boiling, set out topping bowls (everything seasoning, sesame, poppy, garlic, cinnamon-raisin mix, or blueberries). For cinnamon-raisin bagels: toss 1/2 cup raisins with 2 tsp ground cinnamon and a small dusting of flour to keep them from sinking; gently fold raisins into dough pieces before shaping. For blueberry bagels: fold fresh/frozen blueberries gently into divided dough pieces just before shaping, taking care not to burst berries; use fewer berries to avoid soggy dough. For garlic or poppy/poppyseed bagels: set toppings in shallow bowls for dipping.

Egg wash and top

Whisk 1 large egg with 1 tbsp cold water to make an egg wash. After draining boiled bagels, brush the tops with egg wash and immediately press into or sprinkle desired toppings, or leave plain for plain bagels. For coarse sea-salt bagels, sprinkle salt lightly after egg wash. For everything bagels, press seasoning firmly so it adheres.

Bake

Place topped bagels on a parchment-lined baking sheet (or a lightly floured/cornmeal-dusted peel if using a baking stone). Bake in the preheated 425°F (220°C) oven for 18–22 minutes, rotating the pan once halfway through, until deep golden brown and firm to the touch. Thicker bagels may need up to 24 minutes.

Cool

Remove bagels to a wire rack and cool for at least 20 minutes before slicing to finish cooking the crumb and to prevent tearing. Serve fresh or store cooled bagels in a paper bag at room temperature for 1–2 days, or slice and freeze for longer storage.