Homemade Bagels
2 hrs 50 minMakes 8 bagels
Chewy, dense bagels with a tender crumb, boiled then baked until golden brown.
| prepPreheat oven to 425°F / 218°C (step 7). | ||||||||||
| prepLine two large baking sheets with parchment paper or silicone baking mats. | ||||||||||
| 360 ml warm water (100–110°F / 38–43°C) | Whisk water, yeast & sweetener; rest 5 min | Add flour & salt; beat 2 min until dough pulls away | Knead 6–7 min until smooth, supple & elastic | Coat bowl, place dough, cover & rise 1.5–2 hrs | Punch down, divide into 8 pieces & shape bagels | Rest shaped bagels 5–10 min | Boil bagels 1 min per side, drain & return to sheets | Brush egg wash on bagels | Bake 425°F / 218°C, 20–25 min until golden brown | Cool on sheets 20 min, then transfer to rack |
| 8 g instant or active dry yeast | ||||||||||
| 1 tablespoon barley malt syrup, granulated sugar, or brown sugar | ||||||||||
| 520 g bread flour (spooned & leveled), plus more as needed | ||||||||||
| 2 teaspoons salt | ||||||||||
| nonstick spray, butter, or oil (for coating the bowl) | ||||||||||
| 2 quarts / 1.9 L water (for boiling) | Bring water & barley malt to boil | |||||||||
| 85 g barley malt syrup or honey | ||||||||||
| 1 egg white | Whisk egg white & water for wash | |||||||||
| 1 tablespoon water (for egg wash) | ||||||||||
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