Bagels

Serves: 8

If they like it, it serves 8 otherwise

Preparation time: 2 hours

Cooking time: 25 minutes

Totaltime: 2 hours 25 minutes

Recipe origin:https://thefoodiebunch.com/breakfast-recipes/authentic-new-york-style-bagels-made-simple-at-home

Ingredients

For the Bagel Dough:

1 ½ cups warm water about 110°F (43°C)
2 ¼ teaspoons active dry yeast or 1 packet
1 tablespoon granulated sugar helps activate the yeast
4 cups bread flour plus extra for kneading
1 ½ teaspoons sea salt fine grain

For Boiling & Topping:

2 tablespoons barley malt syrup for authentic flavor; substitute honey or molasses
1 large egg white for egg wash, lightly beaten with 1 tbsp water
3 tablespoons toppings of choice e.g., sesame seeds, poppy seeds, everything bagel spice

Preparation

Activate the Yeast:
In a large mixing bowl, whisk together warm water, sugar, and yeast. Let it sit for 5–10 minutes until bubbly and foamy—this signals active yeast.
Make the Dough: Add bread flour and salt to the yeast mixture. Using a stand mixer fitted with a dough hook, knead on medium for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If mixing by hand, knead for approximately 12 minutes.

First Rise:
Shape the dough into a ball and place in a clean bowl, lightly oiled. Cover with a damp towel and let it rise at room temperature for 60–75 minutes or until doubled in size.
Divide and Shape: Punch down the risen dough and divide into 8 equal portions. Shape each into a ball, then poke your finger through the center to form a hole. Gently stretch into a bagel shape 2–3 inches wide. Place on parchment-lined baking sheets.

Second Rise:
Cover loosely with plastic wrap and let the shaped bagels rest for 20–25 minutes. They should puff slightly—this helps with a lighter bite.
Preheat Your Oven: Preheat the oven to 425°F (218°C). Bring a large pot of water to a boil, then stir in the barley malt syrup.

Boil the Bagels: Using a slotted spoon, drop 2–3 bagels at a time into the boiling water. Boil 30–45 seconds per side. This step gives bagels their signature chewy crust.
Brush and Top: Remove boiled bagels to parchment-lined sheet. Brush tops with egg white wash and sprinkle with desired toppings immediately.
Bake:
Bake the bagels at 425°F (218°C) for 20–25 minutes, rotating the tray halfway through. The bagels should be golden brown and sound hollow when tapped.