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Homemade Bagels

Delight in the warm and chewy texture of these homemade bagels, a fun baking project that yields delicious results for breakfast or snacks.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bagel Dough
  • 1 ⅛ cups warm water (1 cup + 2 tablespoons, about 90-110℉) Essential for activating the yeast.
  • 1 Tablespoon barley malt syrup Adds a subtle sweetness.
  • 1 ½ teaspoons dry active yeast Helps the dough rise.
  • 3½ cups unbleached bread flour Contributes to elasticity.
  • 1 Tablespoon coarse kosher salt Balances sweetness.
For Poaching and Toppings
  • 4 quarts water Essential for boiling the bagels.
  • 2 Tablespoon barley malt syrup (for poaching) Adds sweetness and helps create a shiny crust.
  • 1 ½ Tablespoon baking soda Helps achieve a chewy exterior.
  • ½ Tablespoon coarse kosher salt (for poaching)
  • egg white wash Provides a glossy finish.
  • everything seasoning mix, poppy seeds, sesame seeds, etc. Adds crunch and flavor.

Method
 

Preparation
  1. In a small bowl, whisk together the warm water, barley malt syrup, and dry active yeast. Allow this mixture to sit for about 8-10 minutes until foamy.
  2. In the bowl of a stand mixer, combine bread flour and coarse kosher salt. Stir well. Add the yeast mixture and mix on low speed for 3 minutes, then let rest for 5 minutes.
  3. Mix for another 3 minutes until the dough is stiff yet supple. Transfer to an oiled bowl, cover, and let rise for 1 hour until doubled.
  4. Divide the risen dough into 8 pieces, shape each into a ball, then poke a hole in the center and stretch.
  5. Place shaped bagels on a greased parchment-lined sheet pan, cover, and chill overnight.
Poaching and Baking
  1. Prepare the poaching liquid by bringing 4 quarts of water to a boil. Stir in barley malt syrup, baking soda, and coarse salt.
  2. Perform the float test with the bagels; if they float, they are ready. If they sink, let them rest at room temperature.
  3. Poach the bagels for 1 minute on each side in simmering water.
  4. Transfer to a parchment-lined sheet tray, brush with egg wash, add toppings, and bake in a preheated oven at 450°F for 16-20 minutes until golden brown.
  5. Cool on a wire rack before serving.

Notes

Ensure water is within optimal range for yeast activation. Allow proper time for dough rising to enhance flavor. Experiment with toppings and store leftover bagels in a paper bag at room temperature for up to two days.