Classic Homemade Bagels

Equipment

• Oven
• Stovetop
• Grill
• Stand Mixer
• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Plastic Wrap
• Pot
• Wooden Spoon
• Slotted Spoon
• Dough Hook
• Wire Rack
• Pastry Brush
• Damp Kitchen Towel
• Pan
• Jelly Roll (10x15)
• Cutting Board
• Kitchen Scale
• Mixing Bowl (4 Quarts)

Instructions

1. In a large #[Mixing Bowl] or the bowl of a #[Stand Mixer], combine the ~[warm water around 110°F], @[Active Dry Yeast], and @[Granulated Sugar]. Stir gently and let sit for ~[5–8 minutes] until foamy and fragrant. If it doesn't foam, your @[Active Dry Yeast] may be dead — start over with fresh @[Active Dry Yeast].
2. Add the @[Bread Flour] and @[Fine Salt] to the @[Active Dry Yeast] mixture. Mix with a wooden spoon or the dough hook attachment until a shaggy dough forms, then knead by hand on a lightly floured surface (or with the dough hook on ^[medium speed]) for ~[8–10 minutes], until the dough is smooth, stiff, and only slightly tacky. Bagel dough is much stiffer than bread dough — resist adding too much extra @[Water].
3. Lightly oil a large #[Mixing Bowl]. Place the dough inside, turn to coat, and cover with #[Plastic Wrap] or a #[Damp Kitchen Towel]. Let rise at room temperature for ~[60–90 minutes], until roughly doubled in size.
4. Punch down the risen dough and turn it out onto a clean surface. Divide it into 8 equal pieces (about 100–110g each if you have a #[Kitchen Scale]). Shape each piece into a smooth, tight ball by pulling the dough under itself and pinching the bottom.
5. To shape each bagel: poke your thumb through the center of a dough ball to create a hole, then gently stretch the ring with both index fingers, rotating it until the hole is about 2 inches wide. The hole will shrink during proofing and baking, so go a little larger than you think you need. Place shaped bagels on two #[Parchment Paper]-lined #[Baking Sheet].
6. Cover the bagels loosely with #[Plastic Wrap] and let rest for ~[15–20 minutes] at room temperature. Meanwhile, preheat your #[Oven] to ![425°F] and bring the boiling bath ingredients to a boil in a large wide #[Pot].
7. Combine the @[Water], @[Barley Malt Syrup] (or @[Honey]), @[Baking Soda], and @[Granulated Sugar] in a large wide #[Pot]. Bring to a full rolling boil over ^[high heat]. The @[Baking Soda] and @[Barley Malt Syrup] are key — they give bagels their characteristic chew, dark crust, and slightly malty flavor.
8. Working in batches of 2–3 at a time, carefully lower the bagels into the boiling @[Water] using a #[Slotted Spoon] or #[Spider Strainer]. Boil for ~[1 minute] on the first side, then flip and boil for another ~[1 minute]. For a chewier crust, boil up to ~[2 minutes] per side. Remove with a #[Slotted Spoon] and return to the #[Parchment Paper]-lined #[Baking Sheet].
9. While the bagels are still wet from the @[Water] bath, brush the tops and sides with the beaten @[Large Egg] wash. Immediately sprinkle with your desired toppings — @[Sesame Seeds], everything bagel seasoning, @[Poppy Seeds], @[Coarse Salt], or leave them plain.
10. Bake at ![425°F] for ~[20–25 minutes], rotating the pans halfway through, until the bagels are deep golden brown all over. Let cool on a #[Wire Rack] for at least ~[15 minutes] before slicing — the interior is still setting up as they cool.