Bagel Recipe

Activate yeast (if using active dry)

If using active dry yeast, combine the warm water (110°F / 43°C), 1 tbsp sugar, and the yeast in a small bowl. Let sit 5–10 minutes until foamy. If using instant yeast, you can skip this step and mix yeast directly with the flour.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. If using instant yeast, add the yeast and 2 tbsp sugar to the flour; if using activated yeast, add it now along with the barley malt syrup or honey.

Add the warm water gradually while mixing on low speed (or stirring by hand) until a rough dough forms. Increase mixer speed to medium and knead with the hook for 6–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, slightly stiff, and very elastic. The dough should be firmer than typical sandwich-bread dough.

Lightly oil a large bowl with the vegetable oil, place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until about doubled in size, 45–60 minutes.

Punch down the dough gently to release air. Turn out onto a lightly floured work surface and divide into 8 equal pieces (about 4–5 oz / 110–140 g each).

Shape each piece into a smooth ball by tucking edges underneath. Let rest 10 minutes, covered with a towel to relax the gluten.

Form the bagels: poke a hole through the center of each rested ball with your finger and stretch to form a 1.5–2 inch (4–5 cm) hole. Alternatively, roll each piece into a 7–8 inch rope and wrap into a ring, sealing the ends by pinching and smoothing.

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly dust with semolina or cornmeal if desired for texture.

Bring 8 cups of water to a rolling simmer in a wide pot. Add the 2 tbsp baking soda and 2 tbsp barley malt syrup or honey and stir to dissolve. The water will foam slightly; reduce heat to maintain a gentle simmer (not a vigorous boil).

Working in batches of 3–4 bagels, drop each shaped bagel into the simmering water. Boil for 30–45 seconds per side (about 1 minute total), gently flipping once with a slotted spoon so both sides set. For chewier, glossy crusts, boil up to 90 seconds per side.

Using a slotted spoon, remove boiled bagels and drain briefly, then place on prepared baking sheets so they are evenly spaced.

Topping / Egg wash

If using egg wash for a shinier crust, whisk the egg with 1 tsp cold water. Brush the top of each bagel lightly with the egg wash (or skip for a matte finish). Immediately sprinkle desired toppings (sesame, poppy, everything seasoning, or coarse salt) onto the wet surface so they adhere.

Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through, until the bagels are deep golden brown and sound hollow when tapped on the bottom. Larger bagels may need the longer time.

Transfer baked bagels to a wire rack to cool for at least 20 minutes before slicing to avoid a gummy crumb.

Measure out desired toppings before boiling so you can top immediately after egg wash or after the boil. For evenly distributed seasoning, gently press seeds or seasoning into the egg-washed tops to help them adhere.

Store cooled bagels in a paper bag at room temperature for up to 2 days or freeze in a sealed bag for up to 3 months. To refresh frozen bagels, toast slices directly from frozen or defrost and briefly toast/heat in oven at 350°F (175°C) for 5–8 minutes.