Description
Master the art of homemade bagels with this recipe for chewy, crisp-crusted everything bagels. Featuring a high-hydration dough, a malted barley syrup boil, and savory toppings, these bagels rival your favorite local shop.
Ingredients
Scale
- 500g (3 ¾ cups) Bread Flour
- 300ml (1 ¼ cups) Warm Water (105°F/40°C)
- 7g (1 packet or 2 ¼ tsp) Active Dry Yeast
- 30ml (2 tbsp) Malted Barley Syrup (divided)
- 10g (1 ½ tsp) Fine Sea Salt
- 15g (1 tbsp) Butter (optional)
- 30g (¼ cup) Everything Bagel Seasoning (2 tbsp sesame seeds, 1 tbsp poppy seeds, 1 tbsp dried garlic flakes, 1 tbsp dried onion flakes, 1 tsp coarse sea salt)
Instructions
- In a large bowl, combine warm water, 1 tbsp malted barley syrup, and yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, and optional butter. Mix until a shaggy dough forms.
- Knead on a lightly floured surface for 8-10 minutes until smooth, elastic, and passes the windowpane test.
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled.
- Punch down dough and divide into 8 equal pieces (approx. 100g each).
- Roll each piece into a ball, poke a hole in the center, and stretch to 1.5 inches. Place on a parchment-lined sheet and rest for 15 minutes.
- Preheat oven to 425°F (220°C). Bring a large pot of water to a gentle boil with remaining malted syrup.
- Boil bagels 2-3 at a time for 1 minute per side (2 minutes total) until they float.
- Remove with a slotted spoon, place back on baking sheet, and immediately sprinkle with everything seasoning while wet.
- Bake for 20-25 minutes until deeply golden brown, rotating halfway through.
- Cool on a wire rack for at least 10 minutes before slicing.
Notes
Ensure water is warm (105°F) but not hot to avoid killing yeast. Keep boiling water at a gentle simmer to prevent bagels from breaking. Do not skip the 15-minute rest after shaping to allow gluten to relax. For best texture, toast bagels before eating. These freeze well for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 2
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
Keywords: bagels, everything bagels, homemade bagels, breakfast, baking, chewy bagels, crisp crust, yeast dough