Bagel Box Recipe

Make the dough

In the bowl of a stand mixer fitted with a dough hook, combine 3 1/2 cups lukewarm water, 2 teaspoons instant yeast, 1/2 cup granulated sugar and 2 tablespoons barley malt syrup (if using). Stir to dissolve. Add 8 cups bread flour and 2 tablespoons salt. Mix on low until the flour is incorporated, then increase to medium and knead 6–8 minutes until a dense, smooth, slightly stiff dough forms. The dough should be firm and not sticky; adjust with up to 2 tablespoons more water or 1/4 cup more flour only if needed.

First rise

Lightly oil a large bowl with 1 tablespoon vegetable oil. Transfer the dough to the bowl and turn to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 45–60 minutes.

Portion and shape

Turn the dough out onto a lightly floured surface and divide into 12 equal pieces (each about 140–160 g). Shape each piece into a tight ball, then create the bagel hole by either poking a hole through the center with your thumb and stretching to about 1–1.5 inches, or rolling each piece into a rope and joining the ends. Place formed bagels on a parchment-lined sheet pan, cover with a clean towel and rest for 15–20 minutes.

Preheat and prepare boiling water

Preheat oven to 475°F (245°C) with a rack in the lower-middle position. In a large wide pot, bring 8 cups water to a gentle boil and stir in 2 tablespoons baking soda. Line another sheet pan with parchment and, if using, set out toppings.

Boil the bagels

Working in batches of 3–4, gently lower bagels into the simmering water (do not overcrowd). Boil 45–60 seconds per side (about 1–2 minutes total), flipping once with a slotted spoon so each side gets boiled. Remove and drain briefly on the slotted spoon, then transfer to the prepared parchment-lined sheet pan. If using egg wash (1 beaten egg), brush the tops now and sprinkle toppings as desired.

Bake

Bake the bagels in the preheated 475°F (245°C) oven for 12–16 minutes, until deep golden brown and hollow-sounding when tapped. Rotate the pan halfway through if your oven bakes unevenly. Cool on a rack for at least 30 minutes before slicing.

In a medium bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine 16 oz cold cream cheese (cut into chunks), 1/4 cup cold heavy cream, 1 tablespoon honey (optional) and 1/4 teaspoon salt. Whip on medium-high speed until light, airy and spreadable, about 2–3 minutes. Taste and adjust salt or honey. Transfer to a serving container and chill until ready to serve.

Cook the fruit

Combine 4 cups berries, 1 cup granulated sugar, and 2 tablespoons fresh lemon juice in a medium heavy-bottomed saucepan. Let sit 10 minutes so the fruit releases juices. Place over medium heat and bring to a gentle boil, stirring frequently.

Simmer and thicken

Lower heat to medium-low and simmer, stirring and mashing fruit with a spoon or potato masher, until mixture thickens, 15–25 minutes. If using 1 teaspoon pectin, stir it in about halfway through the simmer to help set. Skim foam if desired.

Test and cool

To test for doneness, place a small spoonful on a chilled plate — it should wrinkle when pushed after a minute. When jam reaches desired thickness, remove from heat and let cool slightly. Transfer to a clean jar and refrigerate; jam will continue to set as it cools. Refrigerate at least 2 hours before serving. Keeps in the refrigerator for up to 2 weeks.