Ingredients

1 and 1/2 cups (360ml) warm water (100–110°F / 38–43°C)

1 Tablespoon barley malt syrup, granulated sugar, or brown sugar

2 and 3/4 teaspoons (8g) instant or active dry yeast

4 cups (520g) bread flour (spooned & leveled), plus more as needed

2 teaspoons salt

Nonstick spray or 2 teaspoons butter or olive oil (for coating the bowl)

2 quarts (1.9L) water (for boiling)

1/4 cup (85g) barley malt syrup or honey (for boiling water)

Egg wash: 1 egg white beaten with 1 Tablespoon water

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, whisk together warm water, barley malt syrup (or sugar), and yeast. Cover and let sit for 5 minutes until foamy. If you don’t have a stand mixer, mix in a large bowl with a spoon.

Step 2: Add flour and salt. Beat on medium speed for 2 minutes until the dough forms and starts to pull away from the bowl sides. If sticky, add flour 1 tablespoon at a time. If crumbly, add water 1 teaspoon at a time until dough is stiff but not dry.

Step 3: Knead the dough on low speed for 6–7 minutes with the dough hook, or knead by hand on a floured surface for the same amount of time. The dough should feel smooth, elastic, and slightly tacky. Perform the windowpane test by stretching a small piece until thin and translucent without tearing.

Step 4: Lightly grease a large bowl with nonstick spray, butter, or oil. Place the dough inside and turn to coat. Cover with plastic wrap or a towel. Let it rise at room temperature for 1.5–2 hours until doubled in size.

Step 5: Line two baking sheets with parchment paper or silicone mats. Punch down the dough and divide into 8 equal pieces (about 4 ounces each). Shape each into a ball, then press a finger through the center to form a 1.5–2 inch hole. Arrange on the baking sheets and cover lightly, allowing them to rest 5–10 minutes.

Step 6: Preheat the oven to 425°F (218°C). In a large pot, bring 2 quarts of water and the barley malt syrup or honey to a boil, then reduce to medium-high heat.

Step 7: Boil the bagels 2 or 3 at a time for 1 minute on each side. Use a slotted spatula to lift them out, letting excess water drain. Return to baking sheets.

Step 8: Brush bagels with egg wash all around. If using toppings, dip the tops into them immediately after brushing.

Step 9: Bake for 20–25 minutes, rotating halfway, until dark golden brown. Cool on baking sheets for 20 minutes, then transfer to a rack to cool completely before slicing.

Tips & Variations

Use barley malt syrup in both the dough and boiling water for authentic flavor and color, but honey or sugar also works well.

If you prefer softer bagels, reduce boiling time to 30 seconds per side instead of 1 minute.

Add toppings like sesame seeds, poppy seeds, or everything bagel seasoning right after applying the egg wash.

Try mixing whole wheat flour with bread flour for a nuttier taste and denser texture.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works well. Just be sure to proof it in the warm water with sugar before adding flour to activate it.

Why do I need to boil bagels before baking?

Boiling helps create the characteristic chewy crust of bagels by gelatinizing the starch on the surface before baking, resulting in that classic texture and shine.