Bagel Recipe

Bloom yeast

In a small bowl, combine warm water (1 1/2 cups) and granulated sugar (2 tbs). Sprinkle the active dry yeast (2 tsp) over the surface. Let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour (4 1/2 cups) and salt (2 tsp).

Combine and knead

Make a well in the flour, pour in the foamy yeast mixture, barley malt syrup (1 tbs) and 1 tsp vegetable oil (optional). Mix with a wooden spoon or dough hook until a shaggy dough forms. Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for about 8–10 minutes, until the dough is smooth, slightly tacky, and elastic. If too dry, add up to 1–2 tbs warm water; if too sticky, sprinkle up to 1 tbs more flour.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until about doubled, 60–75 minutes.

Divide and shape

Punch down the risen dough gently and transfer to a lightly floured surface. Divide into 8 equal pieces (about 100–110 g each). Roll each piece into a smooth ball, then create the bagel shape by either: (a) poking a hole through the center with your finger and stretching to a 1.5–2 inch hole, or (b) rolling each piece into a rope about 8–9 inches long, overlapping ends and pinching to seal. Place shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap or a damp towel, and rest for 15–20 minutes.

Preheat oven

Preheat oven to 425°F (220°C). Position racks in the middle and upper-middle if you plan to bake two sheets in sequence; otherwise use the center rack.

Prepare boiling solution

In a wide, deep pot, bring 8 cups of water to a gentle boil. Add the baking soda (2 tbs) and the extra barley malt syrup or honey (1 tbs) to the water and stir to dissolve. Reduce to a simmer — the water should be at a gentle boil when bagels are added.

Boil bagels

Carefully transfer 2–3 bagels at a time into the simmering water using a slotted spatula. Boil for 30–45 seconds on the first side, then flip and boil another 30–45 seconds. For chewier, denser crust, boil up to 60 seconds per side. Remove bagels with a slotted spatula and return to the parchment-lined baking sheet, spacing them slightly apart.

Egg wash and toppings

Whisk the egg with 1 tsp cold water to make an egg wash. Gently brush the tops of each boiled bagel with the egg wash. Immediately sprinkle desired toppings: sesame seeds (2 tbs), poppy seeds (2 tbs), coarse sea salt (1 tbs), everything bagel seasoning (2 tbs), or leave plain. Press toppings lightly so they adhere.

Bake

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, rotating the baking sheet halfway through if necessary, until the bagels are deep golden brown on top and sound hollow when tapped on the bottom.

Cool

Transfer baked bagels to a wire rack and cool for at least 15 minutes before slicing. Cooling lets the crumb set and prevents gummy texture.