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Homemade Bagels

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Learn how to make delicious homemade bagels with a chewy texture and customizable toppings.

Ingredients

Scale
  • 1 â…› cup warm water (1 cup + 2 Tbsp) about 90-110℉
  • 1 Tablespoon barley malt syrup (21 g)
  • 1 ½ teaspoon dry active yeast
  • 3½ cups unbleached bread flour (455 g)
  • 1 Tablespoon coarse kosher salt
  • 4 quarts water
  • 2 Tablespoon barley malt syrup
  • 1 ½ Tablespoon baking soda
  • ½ Tablespoon coarse kosher salt
  • Egg white wash
  • Everything seasoning mix, poppy seeds, sesame seeds, etc.

Instructions

  1. Activate the yeast: In a small bowl, whisk together the warm water, barley malt syrup, and yeast. Let it sit for 8-10 minutes until cloudy.
  2. Mix the flour: In a stand mixer, combine flour and salt. Stir to unite.
  3. Pour the activated yeast mixture into the bowl of flour. Mix on low for 3 minutes. Stop and let rest for 5 minutes.
  4. Knead the dough: Mix on low for another 3 minutes until stiff yet supple. Transfer to an oiled bowl, cover, and let rise for 1 hour.
  5. Shape the bagels: Divide the dough into 8 pieces, shape into balls, flatten, poke a hole, and stretch to a 2-inch diameter. Place on a greased sheet pan.
  6. Chill the dough: Mist with oil, cover, and place in the fridge overnight.
  7. Prepare the poaching liquid: Boil 4 quarts of water, reduce heat, and add barley malt syrup, baking soda, and kosher salt.
  8. Test the bagels: Check readiness by placing in cold water. If it floats, it’s ready; if it sinks, let rest for 15-30 minutes.
  9. Preheat the oven to 500°F while the bagels rest.
  10. Poach the bagels: Lower them into the simmering liquid for 1 minute per side. Remove and place on parchment-lined tray.
  11. Brush with egg wash and sprinkle toppings if desired.
  12. Bake at 450°F for 8-10 minutes until golden brown.

Notes

For a shinier crust, ensure proper poaching. Experiment with toppings like cinnamon sugar or savory garlic.

Nutrition

Find it online: https://cookingwithmayaa.com/bagels/

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