Ingredients:

  • All-Purpose Flour: 4 cups (500g), plus more for dusting
  • Instant Yeast: 2 ¼ teaspoons (7g)
  • Granulated Sugar: 1 tablespoon (12g)
  • Salt: 1 ½ teaspoons (9g)
  • Warm Water: 1 ½ cups (360ml), 105-115°F (40-46°C)
  • Vegetable Oil: 1 tablespoon (15ml)
  • Water: 8 cups (2 liters)
  • Barley Malt Syrup: 2 tablespoons (30ml) OR Honey: 2 tablespoons (30ml)
  • Baking Soda: 1 tablespoon (12g)
  • Everything Bagel Seasoning: 2-3 tablespoons
  • Sesame Seeds: 2-3 tablespoons
  • Poppy Seeds: 2-3 tablespoons
  • Sea Salt Flakes: 1-2 tablespoons

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. In a stand mixer or large bowl, combine flour and salt. Add the yeast mixture and vegetable oil.
  3. Knead the dough on medium speed (or by hand) for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (1-2 hours).
  5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and shape it into a bagel by connecting the ends.
  6. Place the shaped bagels on a parchment-lined baking sheet, cover lightly, and let rise for 15-30 minutes. This provides a slightly softer bagel. Skip for a denser bagel.
  7. Preheat oven to 425°F (220°C).
  8. Bring water, malt syrup (or honey), and baking soda to a boil in a large pot.
  9. Gently drop the bagels into the boiling water, a couple at a time. Boil for 1-2 minutes per side.
  10. Remove bagels with a slotted spoon and place them back on the parchment-lined baking sheet. Immediately sprinkle with desired toppings.
  11. Bake for 20-25 minutes, or until golden brown and cooked through.
  12. Let the bagels cool slightly on the baking sheet before slicing and serving.