Bagels Recipe

Activate yeast

In a small bowl combine warm water (about 105-115°F / 40-46°C), granulated sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. If the mixture does not foam, the yeast may be inactive — start with fresh yeast.

Mix dough

In the bowl of a stand mixer fitted with a dough hook, add 4 cups of the bread flour and the salt. Pour in the foamy yeast mixture and the barley malt syrup (or honey). Mix on low speed until combined, about 2 minutes.

Knead and add flour

With the mixer running, gradually add remaining flour 1/2 cup at a time until the dough pulls away from the bowl and is smooth but slightly sticky. Knead on medium speed 6–8 minutes until the dough is elastic and windowpane develops. If dough is too sticky, add up to 1/4 cup more flour total.

First rise

Lightly oil a large bowl with vegetable oil. Shape dough into a ball, place in the oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Portion and shape

Punch the dough down and turn out onto a lightly floured surface. Divide into 12 equal pieces (about 100–110 g each). Shape each piece into a smooth ball and let rest 10 minutes, covered, to relax the gluten. To form bagels: push a finger through the center of each ball to create a hole and gently stretch to an approximate 1.5"–2" diameter hole, or roll into a rope and join ends, sealing well.

Second proof

Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 20–30 minutes until slightly puffy but not doubled. Meanwhile, preheat the oven to 425°F (220°C).

Prepare boiling liquid

In a large wide pot, bring 8 cups of water to a gentle rolling boil. Add baking soda and 1 tablespoon barley malt syrup (or honey) to the water — this helps develop crust color and chew. Reduce to a simmer to avoid violent bubbling when bagels are added.

Boil bagels

Working in batches of 3–4, carefully lower bagels into the simmering water using a slotted spatula. Boil 45–60 seconds on the first side, then flip and boil 30–45 seconds on the second side for a chewy interior and shiny crust. Longer boil = chewier, shorter = lighter. Remove with a slotted spoon and drain briefly on a rack or paper towel.

Add toppings

Place boiled bagels back on the parchment-lined baking sheet. Brush the tops lightly with beaten egg wash. Immediately sprinkle desired toppings (sesame, poppy, everything seasoning) while still wet so they adhere. For plain bagels, skip toppings.

Bake

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, rotating the pan halfway through, until golden brown and hollow-sounding when tapped. For darker crust, bake an extra 2–4 minutes.

Cool

Transfer baked bagels to a wire rack and cool at least 20 minutes before slicing to set the crumb. Bagels are best eaten the same day; to serve later, slice and freeze or toast from frozen.

Slice cooled bagels horizontally with a serrated knife. Spread cream cheese to taste, top with smoked salmon, sliced tomato, red onion and capers as desired. For a brunch buffet, halve bagels and arrange on a platter with bowls of cream cheese, lox, sliced vegetables and capers so guests can assemble their own.