Assorted Msu Bakers Bagels Recipe

Activate yeast

In a medium bowl, combine warm water (about 1 cup of the 5 cups) with the active dry yeast and 1 tablespoon of the granulated sugar. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Combine dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), whisk together the bread flour (10 cups), remaining 2 tablespoons granulated sugar, and 2 teaspoons salt.

Make dough

Add the foamy yeast mixture, remaining warm water, and 2 tablespoons malt syrup (or honey) to the dry ingredients. Mix on low with dough hook until combined, then increase speed to medium and knead 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 1/4 cup flour at a time. If using whole wheat substitute, incorporate up to 2 cups whole wheat flour in place of an equal amount of bread flour.

First rise

Lightly oil a large bowl with 1 tablespoon vegetable oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place for 45–60 minutes or until roughly doubled in size.

Portion dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 5–6 ounces / 140–170 g each). Roll each piece into a smooth ball and let rest, uncovered, for 10 minutes to relax the gluten.

Shape bagels

Form each ball into a bagel by either: a) poking a hole in the center with your thumb and stretching it while rotating to create a 2-inch hole, or b) rolling each ball into a 6–7 inch rope and joining the ends, pressing to seal. Place shaped bagels on a parchment-lined baking sheet, leaving 1–2 inches between each. Cover loosely with plastic wrap and rest 20 minutes.

Preheat oven

Preheat oven to 425°F (220°C). Position racks to allow space for the bagels (middle rack recommended).

Prepare boiling pot

Fill a large wide pot with 12 cups water and bring to a gentle rolling boil. Add 3 tablespoons baking soda and 1 tablespoon malt syrup (or honey) to the boiling water — this raises the pH and creates the classic bagel crust.

Boil bagels

Working in batches of 3–4, carefully lower 3–4 shaped bagels into the boiling water using a slotted spatula. Boil for 30–45 seconds on the first side, flip and boil an additional 30–45 seconds. Longer boiling yields a chewier, denser interior and darker crust. Remove with a slotted spatula, drain briefly, and return to the parchment-lined baking sheet.

Egg wash and top

Lightly brush each boiled bagel with the egg wash (beat 1 large egg with 1 tablespoon water). Immediately sprinkle or press your chosen toppings (sesame, poppy, everything seasoning, coarse sea salt, dried onion, sunflower seeds, etc.) onto the wet surface so they adhere. For plain bagels, skip toppings.

Bake

Bake the bagels in the preheated 425°F (220°C) oven for 18–22 minutes, rotating the baking sheet halfway through for even browning. Bake until deep golden brown and crisp on the outside.

Cool

Remove bagels to a wire rack and let cool 15–30 minutes before slicing. Bagels are best the same day, or slice and freeze for later.

Prepare toppings in shallow dishes so you can press boiled, egg-washed bagels into them immediately after boiling. Sesame, poppy, everything seasoning, coarse sea salt, dried onion, and sunflower seeds should be applied after the egg wash and before baking to ensure adhesion.

For onion bagels, you can also caramelize fresh onions and fold small amounts into the dough for added flavor (reduce added water slightly if incorporating additional moist ingredients). If using milled flaxseed as a mix-in, stir it into the dough with the dry ingredients.