Ingredients:

  • All-purpose flour: 4 cups (500g), plus extra for dusting
  • Instant yeast: 2 ¼ teaspoons (7g)
  • Malt syrup: 1 tablespoon (21g)
  • Salt: 1 ½ teaspoons (9g)
  • Water: 1 ½ cups (360ml), lukewarm (around 105-115°F / 40-46°C)
  • Water: 8 cups (2 liters)
  • Baking soda: 1 tablespoon (14g)
  • Honey or malt syrup: 1 tablespoon (21g)
  • Everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt)
  • Sesame seeds
  • Poppy seeds
  • Coarse salt
  • Onion flakes

Instructions:

  1. In a large bowl (or the bowl of a stand mixer), whisk together flour, yeast, and salt.
  2. Gradually add the lukewarm water and malt syrup to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough for 8-10 minutes (in the mixer or by hand) until it becomes smooth and elastic. It should pass the windowpane test.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. Punch down the dough to release the air. Divide it into 6-8 equal portions. Roll each portion into a rope about 8 inches long. Join the ends together to form a bagel shape, pressing firmly to seal.
  6. Place the shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 12 hours, or up to 24 hours.
  7. Preheat the oven to 450°F (232°C). Bring the 8 cups of water to a boil in a large pot. Add the baking soda and honey (or malt syrup).
  8. Gently drop the bagels (a few at a time) into the boiling water. Boil for 1-2 minutes per side. This step is crucial for the chewy texture and shiny crust. This is how to make bagels with the perfect texture!
  9. Remove the bagels from the boiling water with a slotted spoon and place them back on the parchment-lined baking sheet. If desired, sprinkle with your chosen toppings while they are still wet.
  10. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). Rotate the baking sheet halfway through for even browning.
  11. Transfer the bagels to a wire rack to cool completely before slicing and enjoying.