Bagels Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 6 cups bread flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 2 tsp salt. Whisk briefly to distribute ingredients evenly.

Add liquids

Add 2 1/4 cups warm water (about 110°F / 43°C) and 1 tbsp vegetable oil to the dry ingredients. Mix on low speed until a shaggy dough forms, about 1-2 minutes.

Knead

Increase mixer speed to medium and knead with the hook for 7-9 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 10-12 minutes, adding small dustings of flour only if dough is excessively sticky.

First rise

Form dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Portion dough

Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 170-190 g each). Shape each piece into a tight ball by pulling edges to the bottom and pinching seam closed.

Shape bagels

To shape, take each dough ball and push a floured finger through the center to make a hole about 1 1/2 inches wide, then gently stretch and rotate the dough around the hole to create an even ring. Alternatively, roll each piece into a 9-inch rope, wrap the ends together and seal to form a ring. Place shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and rest for 20-30 minutes to relax (they will puff slightly).

Preheat oven

While the bagels rest, preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Prepare boiling liquid

In a large wide pot, bring 8 cups water to a simmer over medium heat. Add 2 tbsp baking soda and 2 tbsp honey or barley malt syrup, stirring to dissolve. Keep at a gentle simmer (not a rolling boil).

Boil bagels

Using a slotted spoon or spatula, gently lower 3-4 bagels at a time into the simmering liquid. Boil for 45-60 seconds on the first side, then flip and boil an additional 30-45 seconds on the second side for a chewier crust. Longer boiling gives a chewier, glossier crust. Remove to a parchment-lined baking sheet to drain briefly.

Top and egg wash

Lightly brush the tops of the boiled bagels with the beaten egg wash (1 egg + 1 tbsp water). Immediately sprinkle desired toppings (sesame seeds, everything seasoning, or a pinch of coarse salt) while the wash is still wet so they adhere.

Bake

Bake the bagels on the parchment-lined sheet in the preheated oven for 18-22 minutes, until deep golden brown and hollow-sounding when tapped on the bottom. For a darker, crispier crust, rotate the sheet halfway through baking.

Cool

Transfer baked bagels to a wire rack and let cool at least 20 minutes before slicing. Serve fresh or store in an airtight container for up to 3 days; freeze for longer storage.