Wow Bagel Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 4.5 cups bread flour, 2 tsp instant yeast, 3 tbsp sugar, and 2 tsp salt until evenly combined.

Add liquids and form dough

Combine 1.5 cups lukewarm water and 1 tbsp vegetable oil. With the mixer on low (or using a wooden spoon), pour the liquid into the dry ingredients. Mix until a shaggy dough forms. If the dough is too dry, add up to 1/4 cup warm water a tablespoon at a time until the dough holds together but is slightly stiff.

Knead

Knead the dough for 8–10 minutes by machine on medium speed with a dough hook, or 10–12 minutes by hand on a lightly floured surface, until smooth, elastic, and slightly tacky. The dough should pass a light windowpane test.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Divide and rest

Gently deflate the dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 110–130 g each). Shape each piece into a smooth ball and cover loosely with a towel. Rest 10 minutes to relax the gluten.

Form bagels

To shape, press a finger through the center of each ball to make a hole about 1.5–2 inches wide. Stretch gently to even the hole so it won't close during boiling/baking. Place shaped bagels on a parchment-lined baking sheet, leaving 1–2 inches between them. Cover and proof for 20–30 minutes until slightly puffy.

Preheat oven

Preheat the oven to 425°F (220°C). Position racks in the upper and lower third if baking two sheets.

Prepare boiling liquid

In a wide pot, bring 8 cups water to a gentle boil. Stir in 2 tbsp baking soda and 1 tbsp sugar until dissolved. Reduce the heat to maintain a gentle simmer—boiling too vigorously can break the bagels' shape.

Boil bagels

Carefully drop 2–3 bagels into the simmering water at a time. Boil 45 seconds on the first side, then flip and boil another 30–45 seconds on the other side for a chewier crust. Remove with a slotted spoon and drain briefly on a wire rack or clean towel.

Egg wash and top

Whisk 1 large egg with 1 tbsp water to make an egg wash. Brush the top and sides of each boiled bagel lightly with egg wash. Immediately sprinkle desired toppings: sesame seeds, everything bagel seasoning, or coarse salt. For mixed flavors, dip or sprinkle selectively.

Bake

Place bagels on a parchment-lined baking sheet. Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through for even color, until deep golden brown. Smaller bagels will be closer to 18 minutes; larger may need up to 22.

Finish

Remove bagels from oven and transfer to a wire rack. If desired, brush tops with 2 tbsp melted butter for a softer sheen. Cool at least 15 minutes before slicing to let crumb set.

Incorporate mix-ins

If using dried onion flakes or garlic powder, sprinkle them into the dough during the initial mixing step so they distribute evenly (use 1 tbsp dried onion flakes and/or 1/2 tsp garlic powder). Alternatively, sprinkle additional onion flakes on top after egg wash before baking.

Serve

Cool bagels 15–20 minutes, then slice horizontally with a serrated knife. Serve plain, toasted with cream cheese, butter, or sandwich fillings. Store cooled bagels in a paper bag for up to 2 days or freeze cooled bagels for up to 3 months.