Bagels

Stiff dough, a boil, then baked — chewy and shiny, with a flavor for every mood

8 bagels · 30 min

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4 cups bread flour
1¼ cups warm water (a stiff dough — add slowly)
2¼ tsp instant yeast · 1½ tsp salt
1 Tbsp sugar or barley malt syrup (malt = classic flavor)
For the boil
2 qt water + 1 Tbsp barley malt syrup (or honey/sugar) + 1 tsp baking soda
toppings — see "pick a flavor"

What you need

4 cups bread flour

1¼ cups warm water (a stiff dough — add slowly)

2¼ tsp instant yeast · 1½ tsp salt

1 Tbsp sugar or barley malt syrup (malt = classic flavor)

For the boil

2 qt water + 1 Tbsp barley malt syrup (or honey/sugar) + 1 tsp baking soda

toppings — see "pick a flavor"

Mix a stiff dough. Combine everything into a firm, dry dough — add the water slowly, you may not need it all — and knead 10 min until smooth and tight. Stiff dough is what makes a dense, chewy bagel instead of a fluffy roll. Rise ~1 hr.
Shape the rings. Divide into 8. Roll each into a ball, poke a thumb through the middle, and stretch the hole to ~2″ (it shrinks as it proofs). Proof 20–30 min.
Boil. Bring the malt-and-soda water to a boil and drop bagels in a few at a time — 30–60 sec a side (longer = chewier, darker crust). The malt and soda give them their shine and deep color.
Top & bake. Lift out, and while they're wet dip or sprinkle the tops with your topping (wet is what makes it stick). Bake 425°F, 20–22 min until deep golden brown.

Steps — tap one to keep your place

1. Mix a stiff dough. Combine everything into a firm, dry dough — add the water slowly, you may not need it all — and knead 10 min until smooth and tight. Stiff dough is what makes a dense, chewy bagel instead of a fluffy roll. Rise ~1 hr.

2. Shape the rings. Divide into 8. Roll each into a ball, poke a thumb through the middle, and stretch the hole to ~2″ (it shrinks as it proofs). Proof 20–30 min.

3. Boil. Bring the malt-and-soda water to a boil and drop bagels in a few at a time — 30–60 sec a side (longer = chewier, darker crust). The malt and soda give them their shine and deep color.

4. Top & bake. Lift out, and while they're wet dip or sprinkle the tops with your topping (wet is what makes it stick). Bake 425°F, 20–22 min until deep golden brown.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.