Ingredients:

  • 540 g (4 cups + 2 tbsp) Strong Bread Flour (High Protein)
  • 7 g (2 tsp) Instant Dry Yeast
  • 15 g (1 tbsp) Fine Sea Salt
  • 20 ml (1 tbsp) Malt Syrup, Honey, or Brown Sugar
  • 350 ml (1 ½ cups) Lukewarm Water (approx. 105°F/40°C)
  • 9 L (8 cups) Water (for boiling)
  • 60 ml (¼ cup) Malt Syrup or Honey (for boiling)
  • 5 g (1 tsp) Baking Soda (Optional, for boiling)
  • 1 Large Egg White (Lightly beaten with 1 tsp water)
  • As desired (approx. 1/3 cup) Everything Bagel Seasoning, Sesame, or Poppy Seeds

Instructions:

  1. Activate Yeast (Optional): In a small bowl, combine lukewarm water and malt syrup/honey. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
  2. Mix Dough: In a stand mixer bowl, whisk together bread flour and salt. Add the yeast mixture to the dry ingredients. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8–10 minutes until smooth and elastic. The dough should be stiff.
  3. First Proof (Bulk Fermentation): Place the stiff dough in a lightly oiled bowl, cover tightly, and rest in a warm spot for 60 minutes, or until slightly puffy.
  4. Divide and Shape: Turn the dough onto a clean surface and divide it into 12 equal pieces (approx. 75–80g each). Roll each piece into a tight ball.
  5. Form the Hole: Poke a hole through the center of each ball using your finger. Gently stretch and rotate the ring until the hole is about 1 to 1 ½ inches wide.
  6. Second Proof (Cold Rest): Place the shaped bagels onto a parchment-lined tray, cover loosely, and refrigerate for at least 30 minutes, or ideally, overnight (10–12 hours) to develop flavor and stability.
  7. Prepare for Baking: Preheat the oven to 425°F (220°C). Bring the water bath ingredients (water, malt syrup/honey, baking soda) to a rolling boil in a large pot.
  8. Boil the Bagels: Gently drop 3–4 bagels into the boiling water (do not crowd). Boil for 30–60 seconds per side. The longer the boil, the chewier the bagel. Flip them with a slotted spoon.
  9. Drain and Apply Topping: Remove the boiled bagels, draining excess water thoroughly. Brush the tops and sides lightly with the beaten egg white wash. Immediately sprinkle generously with your chosen seeds or seasoning.
  10. Bake: Bake for 18–20 minutes, rotating the trays halfway through, until the bagels are deep golden brown and sound hollow when tapped.
  11. Cool: Transfer the bagels immediately to a wire rack. Let them cool completely before slicing and serving.