Homemade Bagels

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. In a stand mixer with a dough hook, whisk together the warm water, malt syrup or sugar, and yeast. Cover and let sit for 5 minutes. (Without a stand mixer, mix in a large bowl with a wooden spoon.)
2. Add the flour and salt and beat on medium speed for 2 minutes until the dough comes together and pulls away from the bowl. If it is too sticky, add flour 1 tablespoon at a time. If it is crumbly, add water 1 teaspoon at a time, mixing well after each addition. The dough should be stiff and somewhat dry.
3. Beat on low speed with the dough hook for 6 to 7 minutes, or knead by hand on a lightly floured surface for the same time, until smooth, supple and elastic. If sticky, add 1 teaspoon of flour at a time, using no more than needed. The dough should still feel a little soft. Poke it: if it slowly bounces back, it is ready to rise. Windowpane test: stretch a golf-ball-size piece thin enough for light
4. Lightly grease a large bowl, add the dough and turn to coat. Cover and let rise at room temperature for 1.5 to 2 hours, until doubled.
5. Line two large baking sheets with parchment or silicone mats. Punch down the dough and divide it into 8 equal pieces, about 4 ounces (113 g) each. Shape each into a ball, press a finger through the center and stretch the hole to about 1.5 to 2 inches across. Place on the sheets, cover loosely and rest 5 to 10 minutes while you prepare the water bath.
6. Preheat the oven to 425°F (218°C).
7. In a large wide pot, bring 2 quarts (1.9 L) of water with the malt syrup or honey to a boil over high heat, then lower to medium-high. Boil 2 or 3 bagels at a time for 1 minute, flip and boil 1 minute more. Lift out with a slotted spatula, drain, and return to the lined sheets.
8. Brush the egg wash (1 egg white beaten with 1 tablespoon water) over the tops and sides of each bagel. Dip the tops in toppings right after washing, if using.
9. Bake for 20 to 25 minutes, turning the pans halfway through, until dark golden brown. Cool on the sheets for 20 minutes, then move to a rack to cool completely. Store leftovers covered at room temperature up to 4 days, or in the fridge up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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