Ingredients:

  • All-purpose flour: 4 cups (500g), plus extra for dusting
  • Active dry yeast: 2 1/4 teaspoons (7g)
  • Warm water: 1 1/2 cups (360ml), between 105-115°F (40-46°C)
  • Malt syrup or brown sugar: 1 tablespoon (15ml)
  • Salt: 1 teaspoon (6g)
  • Water: 8 cups (1.9L)
  • Baking soda: 2 tablespoons (30ml)
  • Malt syrup or honey: 1 tablespoon (15ml)
  • Everything bagel seasoning (optional)
  • Sesame seeds (optional)
  • Poppy seeds (optional)
  • Onion flakes (optional)
  • Egg wash (1 large egg, beaten) (optional)

Instructions:

  1. Activate the Yeast: Combine warm water, yeast, and malt syrup/brown sugar in a bowl. Let stand until foamy (5-10 minutes).
  2. Make the Dough: In a stand mixer bowl, combine flour and salt. Add the yeast mixture and mix until a shaggy dough forms. Knead with the dough hook for 8-10 minutes (or by hand for 10-12 minutes) until smooth and elastic.
  3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
  4. Shape the Bagels: Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then poke a hole through the center and stretch it to create a bagel shape (about 3-4 inches in diameter).
  5. Second Rise (Proofing): Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely and let proof for 15-20 minutes.
  6. Boil the Bagels: Bring the water, baking soda, and malt syrup/honey to a boil in a large pot. Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side.
  7. Add Toppings and Bake: Remove the boiled bagels with a slotted spoon and place them back on the parchment-lined baking sheet. Brush with egg wash (if using) and sprinkle with your desired toppings.
  8. Bake: Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown.
  9. Cool: Transfer the bagels to a wire rack to cool completely before slicing and enjoying.