Ingredients:
- For the Dough: 4 cups (500 g) bread flour (or all-purpose flour as substitution)
- For the Dough: 1 1/4 cups (300 ml) warm water, 95–105°F (35–40°C)
- For the Dough: 2 1/4 tsp (7 g / 1 packet) instant dry yeast
- For the Dough: 2 tbsp (30 g) granulated sugar or barley malt syrup
- For the Dough: 2 tsp (10 g) kosher salt
- For the Dough: (Optional) 1 tbsp (15 ml) olive oil
- For the Boil: Large pot of water, ~8 cups (2 liters) or more
- For the Boil: (Optional) 1–2 tbsp barley malt syrup or honey for shine/color, or 1–2 tbsp baking soda for deeper browning
- Egg Wash & Toppings: 1 large egg beaten with 1 tbsp water (for egg wash; optional)
- Egg Wash & Toppings: Toppings optional — everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, rolled oats, cinnamon-sugar
Instructions:
- Activate & mix: If using active dry yeast, dissolve it in the warm water with a pinch of sugar and wait until foamy (~5–7 minutes). If using instant yeast, mix it directly with the flour.
- Combine flour, yeast, sugar, and salt in a large bowl or stand mixer bowl. Add water and olive oil if using, and mix until a shaggy dough forms.
- Knead & first rise: Knead by hand about 8–10 minutes or with a stand mixer 5–7 minutes until smooth and slightly springy. Place in a lightly oiled bowl, cover, and let rise about 45–60 minutes at room temperature until roughly doubled. Alternatively refrigerate overnight (8–18 hours) for deeper flavor; bring back to room temperature before shaping.
- Portion, rest & shape: Punch down gently and divide dough into 8 equal pieces (use a scale: ~95–110 g each). Round each piece and let rest 10 minutes to relax. Shape into bagels by rolling into ropes and joining ends, or by poking a hole in a ball and stretching. Place shaped bagels on a parchment-lined tray, cover, and proof 20–30 minutes until slightly puffy.
- Preheat & prepare boil: Preheat oven to 425°F (220°C) with a rack in the middle. Bring a large pot of water to a gentle boil and add the optional barley malt/honey or baking soda if using.
- Boil: Using a slotted spoon, carefully lower 2–3 bagels at a time into simmering water. Boil about 45–60 seconds per side (1–2 minutes total). For a chewier bagel, boil 90–120 seconds total. Remove, drain briefly on a rack or towel, and gently blot excess water.
- Top & bake: Brush bagels with egg wash (optional) and add desired toppings while surface is wet. Bake on a parchment-lined sheet for 18–22 minutes, rotating once if needed, until deep golden brown and shiny. Bagels should sound slightly hollow when tapped.
- Cool & serve: Transfer to a wire rack and cool at least 15 minutes before slicing to allow the crumb to set. Serve fresh, toasted, or store cooled bagels in a bag for up to 2 days or freeze for longer storage.