Ingredients:

  • All-purpose flour: 4 cups (500g), plus more for dusting
  • Warm water: 1 1/2 cups (360ml), (105-115°F/40-46°C)
  • Active dry yeast: 2 1/4 teaspoons (7g) (1 packet)
  • Malt syrup (or honey): 2 tablespoons (30ml)
  • Salt: 1 1/2 teaspoons (9g)
  • Water: 8 cups (1.9 Liters)
  • Baking soda: 2 tablespoons (30ml)
  • Malt syrup (or honey): 1 tablespoon (15ml)
  • Everything bagel seasoning
  • Sesame seeds
  • Poppy seeds
  • Onion flakes
  • Garlic flakes

Instructions:

  1. Combine warm water, yeast, and 1 tablespoon of malt syrup (or honey) in the bowl of your stand mixer. Let stand for 5-10 minutes, or until foamy.
  2. Add the flour, remaining malt syrup (or honey), and salt to the yeast mixture. Knead with the dough hook attachment for 8-10 minutes, or until a smooth, elastic dough forms. Alternatively, knead by hand on a lightly floured surface for 10-12 minutes.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.
  4. Punch down the dough to release the air. Divide the dough into 6 equal pieces. Roll each piece into a rope about 8 inches long. Bring the ends together, overlapping slightly, and pinch firmly to seal, forming a bagel shape.
  5. Place the shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 hour, or up to overnight.
  6. Preheat the oven to 425°F (220°C). Bring the 8 cups of water to a boil in a large pot. Add baking soda and the remaining malt syrup (or honey).
  7. Gently drop the bagels, one or two at a time, into the boiling water. Boil for 1-2 minutes per side.
  8. Remove the bagels from the boiling water with a slotted spoon and place them back on the parchment-lined baking sheet. If desired, sprinkle with your choice of toppings.
  9. Bake for 25-30 minutes, or until golden brown.
  10. Transfer the bagels to a wire rack to cool completely before slicing and serving.