Description
These homemade bagels are chewy, malty, and perfect for breakfast.
Ingredients
Scale
- 4 cups bread flour (plus extra for kneading)
- 1½ teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 cup warm water (around 100°F / 38°C)
- 1 tablespoon barley malt syrup (or honey as a substitute)
- 2 quarts water
- 2 tablespoons barley malt syrup
- 1 tablespoon baking soda (or honey)
- Sesame seeds or poppy seeds for topping
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until slightly foamy.
- Add the flour, salt, and barley malt syrup. Mix with a wooden spoon or dough hook until a rough dough forms.
- Turn it out onto a floured surface and knead for about 8–10 minutes, or until the dough becomes smooth and elastic.
- If it’s too sticky, dust lightly with flour. Don’t add too much; bagel dough should stay dense for that signature chew.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover and let it rise at room temperature for about 1 hour.
- After the first rise, gently punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball.
- To form bagels, poke a hole in the center of each dough ball with your thumb, then gently stretch it until the hole is about 1½ inches wide. Remember, it will shrink slightly during baking.
- Place the shaped bagels on a parchment-lined baking sheet. Cover them lightly with a clean towel and let them rest for 10 minutes. Preheat your oven to 425°F (220°C).
- Bring a large pot of water to a gentle boil and stir in the barley malt syrup and baking soda. Carefully drop 2–3 bagels at a time into the water. Boil for 45 seconds per side.
- Use a slotted spoon to remove them and place them back on the baking sheet. Bake the bagels for 20–22 minutes, rotating the pan halfway through, until they’re golden brown and shiny.
- When they come out, the smell alone is irresistible — malty, toasty, and rich. Let them cool for about 15 minutes before slicing.
Notes
- Bagel dough should be dense, so don’t add too much flour when kneading.
- Let bagels rest before boiling for better shape.
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg