Bagel Recipe

In a large mixing bowl or the bowl of a stand mixer, combine warm water, sugar and malt syrup or honey; stir to dissolve.

Sprinkle yeast over the water mixture and wait 2–3 minutes until it becomes foamy. If no foam appears, the yeast may be inactive; start over with fresh yeast.

Add 2 cups of the flour and the salt. Mix until incorporated. If using a stand mixer, fit with the dough hook and mix at low speed.

Add remaining flour gradually, mixing until a stiff, slightly tacky dough forms. You may not need all the flour; dough should be firmer than typical bread dough.

Knead the dough 6–8 minutes by machine (or 10–12 minutes by hand) until smooth, elastic, and slightly glossy.

Lightly oil a clean bowl with the vegetable oil. Shape the dough into a ball, place it seam-side down in the bowl, cover with plastic wrap or a damp towel, and let rest at room temperature 45–60 minutes, until slightly puffy but not doubled.

Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (about 110–120 g each). Cover pieces with a towel and let rest 10 minutes to relax the gluten.

Shape each piece into a tight ball by pulling the dough underneath to create surface tension. To form bagels, either: (a) poke a hole through the center of each ball with your finger and stretch to form a 1.5–2 inch hole; or (b) roll each ball into a 6–7 inch rope and join the ends to form a ring, pinching to seal.

Place shaped bagels on a parchment-lined tray, cover loosely with plastic wrap, and let rest 15–20 minutes while you prepare the poaching liquid and preheat the oven.

Preheat oven to 475°F (245°C). Place a rack in the middle of the oven and, if desired, place a baking stone or heavy sheet on the rack to preheat.

Bring 8 cups of water to a gentle boil in a wide, deep pot. Stir in 2 tbsp barley malt syrup (or honey). If using baking soda for a darker crust, stir it in now—be aware the water will foam and bubble vigorously.

Gently lower 2–3 bagels into the boiling water using a slotted spoon. Boil for 45–60 seconds on the first side, then flip and boil another 30–45 seconds on the second side. Longer boiling yields chewier bagels with a thicker crust.

Remove bagels to a parchment-lined baking sheet. If using toppings, transfer immediately to the egg wash (see Toppings) then sprinkle toppings so they adhere.

Repeat boiling and topping with remaining bagels. Leave 1–2 inches between bagels on the baking sheet to allow for slight expansion.

Brush any un-topped bagels lightly with remaining egg wash or water if you prefer a less shiny crust.

Bake preheated for 12–16 minutes, rotating the sheet halfway through, until deep golden brown and the bottom sounds hollow when tapped.

Cool the bagels on a wire rack at least 20 minutes before slicing to avoid a gummy crumb.

Prepare egg wash by whisking the egg with 1 tsp water until smooth. Use immediately.

After boiling and lifting bagels to the baking sheet, brush the tops with egg wash and immediately sprinkle desired toppings (sesame, poppy, everything seasoning, or coarse salt). Press lightly so they adhere.

If you prefer plain bagels, skip the egg wash and toppings and simply bake after boiling.