Bagels

About This Recipe

Bagels are dense, chewy ring-shaped rolls distinguished by one essential step: they're boiled before baking. This brief bath in water, often sweetened with malt or honey, gelatinizes the surface starch, giving bagels their signature glossy, chewy crust and tight, satisfying crumb. Brought to America by Eastern European Jewish immigrants, the bagel became a New York icon, traditionally split, toasted, and topped with cream cheese and lox. Making them at home requires a stiff, low-hydration dough kneaded until smooth and elastic, then shaped into rings, proofed, boiled, and baked until deep golden. The dough's high protein content and the boiling step are what separate a true bagel from an ordinary bread roll. Topped with sesame, poppy seeds, or everything seasoning, fresh homemade bagels are far superior to store-bought.

Ingredients

Serves 8

• 500 gbread flour(high protein)
• 300 mlwarm water
• 7 ginstant yeast
• 2 tspsalt
• 1 tbspbarley malt syrup(or honey)
• 2 tbspmalt syrup or honey(for the boiling water)
• 1 tbspbaking soda(for the boiling water)
• 1 eachegg(for egg wash)
• to tastesesame or poppy seeds(for topping)

Instructions

1. 1

   Make a stiff dough

   Mix the flour, yeast, salt, malt syrup, and warm water into a firm, fairly dry dough. Bagel dough is intentionally low in hydration, which gives the dense, chewy texture, so it will feel stiffer than bread dough.

   Add water sparingly; a too-wet dough yields soft, breadlike bagels.

2. 2

   Knead well

   Knead the dough for 10 to 12 minutes until very smooth and elastic. This stiff dough takes effort, but thorough kneading develops the strong gluten network that gives bagels their characteristic chew.

3. 3

   First rise

   Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour until noticeably puffed, though it won't double as dramatically as softer doughs because of its density.

4. 4

   Shape the rings

   Divide the dough into 8 pieces, roll each into a ball, then poke a hole through the center and stretch it into a ring with a generous hole. The hole shrinks during proofing and boiling, so make it wide.

   A large hole keeps the bagels from closing up into rolls.

5. 5

   Proof and chill

   Let the shaped bagels proof 20 to 30 minutes, then ideally refrigerate them for several hours or overnight. A cold proof develops flavor and firms the dough for easier handling and a chewier crust.

6. 6

   Boil

   Bring a large pot of water with malt syrup and baking soda to a boil. Boil the bagels 60 to 90 seconds per side; longer boiling gives a thicker, chewier crust. Lift out and drain briefly.

   The baking soda boost gives a deeper color and chewier crust.

7. 7

   Top and bake

   Brush the boiled bagels with egg wash and dip or sprinkle with seeds. Bake at 220°C (425°F) for 18 to 22 minutes until deep golden brown. Cool on a rack before slicing and toasting.

   Bake until well-browned; pale bagels taste underdone.

Variations

• •

  Sprinkle with everything bagel seasoning for a classic topping.

• •

  Add cinnamon and raisins to the dough for sweet breakfast bagels.

• •

  Knead in grated cheddar and top with more cheese before baking.

• •

  Add onion flakes or garlic powder for savory varieties.

Storage

Best fresh the same day. Store cut and frozen in bags up to 2 months, toasting directly from frozen. At room temperature they stale quickly, so freezing is preferred.

Frequently Asked Questions