Ingredients:

  • 500g bread flour
  • 300ml warm water (110°F)
  • 2 tablespoons barley malt syrup or honey
  • 2.25 teaspoons active dry yeast
  • 1.5 teaspoons fine sea salt
  • 1 tablespoon barley malt syrup or honey (for boiling)
  • 1 teaspoon baking soda
  • 3 tablespoons everything seasoning

Instructions:

  1. Combine 300ml warm water, active dry yeast, and 1 tablespoon of malt syrup in a mixer bowl. Let sit for 5–10 minutes until foamy.
  2. Add the 500g bread flour and 1.5 teaspoons of fine sea salt. Use a dough hook to knead the dough on low-medium speed for 7-10 minutes until smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover, and let rise in a warm environment for 60 minutes until doubled in size.
  4. Punch down the dough and divide into 8 equal pieces. Roll each into a ball and poke a hole through the center, stretching to form a bagel shape.
  5. Bring a large pot of water to a boil with 1 tablespoon malt syrup and 1 teaspoon baking soda.
  6. Boil bagels in batches for 1 minute per side. Use a slotted spoon to remove and place on a lined baking sheet.
  7. Immediately sprinkle with everything seasoning while the bagels are still wet.
  8. Bake in a preheated oven at 425°F (218°C) for 20 minutes or until deeply golden brown and glossy.