Ingredients

Dough

• 1 1/2 cups (360 g/ml) warm water, 100–110°F (38–43°C)
• 2 3/4 teaspoons (8 g) instant or active dry yeast*
• 1 tablespoon barley malt syrup, granulated sugar, or brown sugar*
• 4 cups (520 g) bread flour, spooned and leveled, plus extra as needed*
• 2 teaspoons salt
• Nonstick spray, butter, or oil (for coating the bowl)

Boiling & Topping

• 2 quarts (1.9 L) water
• 1/4 cup (85 g) barley malt syrup or honey
• Egg wash: 1 egg white beaten with 1 tablespoon water

Instructions

1. Make the Dough

In the bowl of a stand mixer fitted with a dough hook, whisk together the warm water, barley malt syrup (or sugar), and yeast. Cover and let the mixture sit for 5 minutes to activate. No stand mixer? A large mixing bowl and a sturdy wooden spoon or silicone spatula work just fine.

Add the flour and salt. Mix on medium speed for about 2 minutes, until the dough begins to form and pulls away from the sides of the bowl.

• If the dough is too sticky and clings to the bowl, add flour 1 tablespoon at a time.
• If it’s dry or crumbly, add water 1 teaspoon at a time.

You’re aiming for a stiff, slightly dry dough that still holds together.

2. Knead

Continue kneading on low speed for 6–7 minutes, or knead by hand on a lightly floured surface for the same amount of time. The dough should become smooth, elastic, and supple.

If it gets sticky, sprinkle in flour 1 teaspoon at a time—just enough to keep it workable without drying it out.

Test readiness:

• Finger poke: Dough should slowly spring back.
• Windowpane test: Stretch a small piece until thin—light should pass through without tearing.

3. First Rise

Lightly grease a large bowl with spray, butter, or oil. Place the dough inside, turning it to coat all sides. Cover with plastic wrap or a clean towel and let rise at room temperature for 1.5–2 hours, or until doubled in size.

Line two baking sheets with parchment paper or silicone mats.

4. Shape the Bagels

Punch down the risen dough to release air. On a lightly floured surface, divide into 8 equal pieces (about 4 oz/113 g each). Shape each piece into a tight ball.

Use your index finger to poke a hole through the center of each ball, then gently stretch it to 1.5–2 inches wide. Place shaped bagels on the prepared baking sheets.

Cover loosely with a towel or plastic wrap and let them rest for 5–10 minutes while you prepare the water bath.

Preheat oven to 425°F (218°C).

5. Boil

Fill a large, wide pot with 2 quarts (1.9 L) of water and whisk in the barley malt syrup or honey. Bring to a boil, then reduce to medium-high.

Boil 2–3 bagels at a time:

• Boil 1 minute
• Flip
• Boil 1 minute more

Remove with a slotted spatula, letting excess water drip off, and return them to the baking sheets. Repeat with remaining bagels.

6. Top & Bake

Brush each bagel with the egg wash, coating the tops and sides. Add toppings immediately, if using.

Bake for 20–25 minutes, rotating pans halfway through, until the bagels are a deep golden brown.

Cool on the baking sheets for 20 minutes, then transfer to a rack to cool completely.

7. Serve

Slice, toast, schmear, stack, or devour however you love them. Store leftovers tightly covered at room temperature for up to 4 days, or refrigerate for longer freshness.

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