Description

This homemade bagel recipe will elevate your breakfast with perfectly chewy, golden brown bagels made from scratch. Featuring a rich malt syrup flavor, a chewy texture from bread flour, and a classic poaching and baking method, these bagels can be customized with your favorite toppings like everything seasoning, poppy seeds, or sesame seeds. Ideal for breakfast or brunch, this recipe yields a dozen delicious bagels that transform your morning routine.

Ingredients

Scale

Dough

1 ⅛ cup Warm Water (helps activate the yeast for that perfect rise)
1 Tablespoon Barley Malt Syrup (adds a sweet touch and depth of flavor)
1 ½ teaspoon Dry Active Yeast (helps your bagels puff up beautifully)
3 ½ cups Unbleached Bread Flour (essential for that chewy texture)
1 Tablespoon Coarse Kosher Salt (enhances flavors)

Poaching Liquid

4 quarts Water (vital for poaching)
2 Tablespoons Barley Malt Syrup (imparts flavor and color)
1 ½ Tablespoons Baking Soda (gives the bagels their distinctive chewy quality)
½ Tablespoon Coarse Kosher Salt (infuses flavor as they poach)

Topping & Finishing

1 Egg White (for egg white wash, adds a golden sheen)
Everything Seasoning Mix, Poppy Seeds, Sesame Seeds (customize with your favorite toppings)

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Instructions

Activate yeast: In a bowl, combine warm water, barley malt syrup, and dry active yeast. Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is active and ready.
Mix dry ingredients: In a separate large bowl, whisk together the bread flour and coarse kosher salt to distribute the salt evenly through the flour.
Form the dough: Gradually pour the yeast mixture into the flour and salt blend, stirring until a rough dough forms.
Knead the dough: Transfer the dough onto a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. Then place it in a warm, covered bowl to rise until it doubles in size, approximately 1 hour.
Shape bagels: Once risen, punch down the dough to release air. Divide it into 12 equal portions, roll each into a ball, then poke a hole through the center and stretch into a classic bagel shape.
Prepare poaching liquid: In a large pot, bring 4 quarts of water to a boil and stir in barley malt syrup, baking soda, and coarse kosher salt.
Poach bagels: Carefully lower the bagels one by one into the boiling water. Poach each side for 1-2 minutes until the bagels are slightly firm and shiny on the exterior.
Prepare for baking: Transfer the poached bagels to a parchment-lined baking sheet. Brush each bagel with egg white wash to give a glossy finish, then sprinkle on your preferred toppings such as everything seasoning, poppy seeds, or sesame seeds.
Bake: Preheat the oven to 425°F (220°C). Bake the bagels for 20-25 minutes until they turn golden brown and have a chewy crust.

Notes

Use unbleached bread flour for the best chewy texture typical of bagels.
Barley malt syrup is essential for authentic flavor and a nice crust color — you can find it in specialty baking stores or online.
Kneading the dough well develops gluten, crucial for the bagels’ chewy bite.
Poaching the bagels in baking soda water gives them their characteristic chewy crust before baking.
Ensure the water is at a rolling boil before poaching for optimal texture.
Customize toppings to your taste or bake plain for classic bagels.
Let bagels cool on a wire rack after baking to keep the crust crisp.