Bagel Recipe

Mix and rest

In a large bowl or stand-mixer bowl, combine the bread flour, instant yeast, sugar and salt. In a separate measuring cup, dissolve 1 tablespoon barley malt syrup or honey into 2 1/4 cups warm water (about 100–110°F / 38–43°C). Pour the water into the dry ingredients and mix with a dough hook or wooden spoon until a shaggy dough forms (about 2–3 minutes).

Knead

Knead the dough on medium speed (or by hand on a lightly floured surface) for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If too sticky, add up to 1/4 cup more flour in small increments; if too dry add up to 1–2 tablespoons water.

First rise

Lightly oil a clean bowl with the 1 tsp vegetable oil, place the dough in the bowl, cover with plastic wrap or a damp towel and let rise at warm room temperature until about doubled, 45–60 minutes.

Shape

Punch down the dough and divide into 8 equal pieces (about 120–140 g each). Shape each piece into a tight ball, then create the center hole by either: (a) using your thumb to poke through and stretching to a 1.5–2 inch hole, or (b) rolling into a rope and wrapping ends together to seal. Place shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap and rest 15–20 minutes while you preheat the oven and prepare the boil.

Preheat oven

Preheat the oven to 450°F (230°C). Position a rack in the middle of the oven.

Prepare boiling liquid

In a large wide pot, bring 8 cups of water to a gentle rolling boil. Stir in 2 tablespoons barley malt syrup or honey and the 1 tablespoon baking soda (if using). Reduce heat to maintain a simmer with gentle bubbles.

Boil bagels

Carefully drop 2–3 bagels at a time into the simmering water (do not overcrowd). Boil for 45 seconds on the first side, flip with a slotted spoon and boil 30–45 seconds on the other side. Longer boiling yields a chewier crust. Remove to a parchment-lined baking sheet using a slotted spoon; drain briefly so excess water drops off.

Apply toppings and egg wash

Whisk the large egg with 1 teaspoon cold water to make an egg wash. Brush the tops of the wet boiled bagels lightly with the egg wash (this helps toppings stick and creates a glossy crust). Immediately sprinkle desired toppings (sesame, poppy, everything seasoning or coarse sea salt) over each bagel.

Bake

Bake in the preheated 450°F (230°C) oven for 12–16 minutes, rotating the baking sheet halfway through, until the bagels are deep golden brown. Bake time varies with oven and bagel size; target an internal temperature of about 205°F (96°C) for fully baked bagels.

Cool

Remove from oven and transfer to a wire rack. Cool at least 20 minutes before slicing to allow crumb to set. Serve warm or at room temperature.

Arrange the assorted spreads (mixed fruit preserves, blueberry jam, peanut butter, almond butter, cream cheese and honey) in small bowls or ramekins. For serving, slice bagels horizontally with a serrated knife. Toast lightly if desired. Offer each spread with a small knife so guests can choose. For classic pairings: plain or sesame bagel with cream cheese; everything bagel with plain or herbed cream cheese; fruit preserves or honey on a toasted plain or cinnamon-style bagel; nut butters on any toasted bagel.

Storage: Store cooled bagels in a paper bag at room temperature for up to 2 days or freeze whole or sliced in freezer bags for up to 3 months. Thaw and re-toast to refresh. Keep opened spreads refrigerated according to their labels.