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Ingredients
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Dough
Boiling & Topping
Method
Dough
- 1
Activate yeast
Combine warm water (1.75 cups), 2 tbsp sugar, and 2 tsp active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer bowl, combine 4.5 cups bread flour and 2 tsp salt. Make a well and add the foamy yeast mixture and 1 tbsp barley malt syrup. Mix with a wooden spoon or dough hook until a shaggy dough forms, about 2–3 minutes.
- 3
Knead
Knead the dough on a lightly floured surface for 8–10 minutes by hand (or 6–7 minutes with a stand mixer on medium-low) until the dough is smooth, elastic, and slightly tacky but not sticky. Add small sprinkles of flour only if excessively sticky.
- 4
- 5
Divide and shape
Punch the dough down and transfer to a work surface. Divide into 8 equal pieces (about 110–120 g / 3.9–4.2 oz each). Roll each piece into a tight ball, then poke a hole through the center with your thumb and rotate your finger to form a ring about 2 inches (5 cm) in diameter. Alternatively, roll each piece into a rope and join ends to form a bagel. Place shaped bagels on a parchment-lined baking sheet, cover loosely, and rest 15 minutes.
Boiling & Topping
- 6
Preheat oven
Preheat oven to 425°F (220°C). Place a rack in the middle of the oven.
- 7
- 8
Boil bagels
Reduce water to a simmer so it's gently bubbling. Carefully add 2–3 bagels at a time to the simmering water. Boil for 30–45 seconds on the first side, then flip and boil another 30–45 seconds. Longer boil (up to 60 seconds each side) yields a chewier crust. Use a slotted spoon to remove bagels and drain briefly on a rack or paper towel.
- 9
- 10
Bake
Place the glazed bagels on a parchment-lined baking sheet, spaced at least 1 inch apart. Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until deep golden brown on top and bottom.
- 11
Cool
Transfer baked bagels to a wire rack and cool for at least 20 minutes before slicing to allow crumb to set. Serve plain or split and toast as desired.