Bagel Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 4.5 cups bread flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 2 tsp salt until evenly combined.

Add liquids and form dough

Add 1.5 cups warm water (about 100–110°F / 38–43°C) and 1 tbsp vegetable oil or melted butter to the dry mix. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low to combine.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead on medium-low for 6–8 minutes. Add up to 2–4 tbsp extra flour only if the dough is overly sticky.

First rise

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on temperature.

Divide and rest

Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 110–125 g each). Shape each piece into a smooth ball and let rest, covered, for 10 minutes to relax the gluten.

Shape bagels

For each rested ball, poke a hole through the center with your finger and gently stretch to form a 1.5–2 inch (3.5–5 cm) hole; or roll each ball into a rope about 8–9 inches and join ends, pressing firmly to seal. Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest 20–30 minutes while you prepare the boiling liquid and preheat the oven.

Preheat oven

Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven.

Prepare boiling liquid

In a large wide pot, bring 8 cups of water to a gentle boil. Stir in 2 tbsp malt syrup or honey. If using, add 1 tbsp baking soda (careful — it will foam). Reduce heat to maintain a gentle simmer.

Boil bagels

Carefully lower 2–3 bagels at a time into the simmering water. Boil 45–60 seconds on the first side, then flip and boil another 30–45 seconds on the second side for a slightly chewy interior and a crusty exterior. For a chewier, denser bagel, boil longer. Remove with a slotted spoon and drain briefly on a wire rack.

Apply egg wash and toppings

Place boiled bagels back on the parchment-lined baking sheet. Lightly brush the tops with egg wash (1 beaten egg mixed with 1 tbsp water). Immediately sprinkle chosen toppings (everything seasoning, sesame, poppy seeds, or coarse sea salt) to adhere. For plain bagels, skip egg wash or brush with a little water to help shine.

Bake

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

Cool

Remove bagels from the oven and transfer to a wire rack. Let cool for at least 20 minutes before slicing to allow the crumb to finish setting; this yields a pillowy interior and a crunchy exterior that holds shape.

Serve

Slice and serve plain or with cream cheese, butter, smoked salmon, or preferred toppings. Bagels are best the day they are made; to refresh, reheat in a 350°F (175°C) oven for 5–7 minutes or toast slices.