The Best Bagel Recipe
314kcal
Ingredients
The Main Bagel Dough
- 500 g 500g Bread Flour
- 286 g 286g Water
- 4 g 4g Dry Instant Yeast
- 25 g 25g Sugar
- 10 g 10g Salt (2%)
- 2 g 2g Malt (Can be substituted with 6g of sweet honey) Can be substituted with 6g of sweet honey
- 20 g 20g Avocado oil shortening
The Boiling Bath & Finishes
- 1 Gallon of water
- 2 tbsp 2 tbsp Barley malt syrup (Optional, for flavor and deep crust sheen) Optional, for flavor and deep crust sheen
- Choice of toppings: Sesame seeds, poppy seeds, sea salt flakes, or quinoa crisps
Equipment
- Stand Mixer (fitted with the dough hook attachment)
- Wide Cooking Pot (for the boiling bath)
- Baking Sheet Pan
- Slotted Spoon or skimmer
Method
Dough Development & Bulk Fermentation
- In your stand mixer bowl, combine the water, dry instant yeast, sugar, malt (or honey), salt, avocado oil shortening, and bread flour.
- Turn the machine to low speed and begin kneading. Note that the bagel dough will initially seem quite stiff and dry; continue mixing patiently as it will naturally relax, smoothing out into an excellent, elastic consistency during the mixing process and subsequent fermentation.
- Once a smooth, firm ball forms and clears the bowl, round the dough tightly. Cover the bowl and let the dough rise at a warm room temperature until it grows to nearly double its original volume (approximately 1.5 to 2 hours).
Professional Dividing & Bagel Shaping
- Prepare your large baking tray by lining it cleanly with parchment paper. Place your proofed dough directly onto a non-floured work surface.
- Flatten the puffy dough out gently with your hands into a rough rectangle, then use a kitchen scale to divide it cleanly into 7 equal portions weighing roughly 120 grams each.
- Roll each individual piece of dough back and forth on the counter to form a small, tight log.
- Work with one log at a time, pressing down firmly while rolling until it reaches an even length of 8 to 9 inches (21–23 cm).
- Wrap the elongated dough log smoothly around the palm of your hand, overlapping the two ends across your palm.
- Tuck both ends securely under your palm against the counter and roll your hand back and forth with firm pressure until the overlapping ends fuse completely together.
- Arrange the finished bagels onto the prepared parchment-lined baking tray. Cover securely and let them rest and proof at room temperature for exactly 1 hour.
Boiling, Seeding, and Staged Baking
- Bring a wide pot filled with 1 gallon of water to a rolling boil on your stovetop. If using, stir in your 2 tablespoons of barley malt syrup. Meanwhile, preheat your oven to 400°F (205°C) and place your chosen seeds or savory toppings into a shallow, wide-rimmed bowl.
- Submerge the proofed bagels into the boiling water one at a time. Wait briefly for them to float to the top surface (this should take about 10 seconds, though some healthy bagels will float instantly).
- Boil the bagels for exactly 30 seconds on each side to set a perfectly thin, classic chewy bagel crust.
- Use a slotted spoon or skimmer to lift the bagels out of the boiling bath, draining off any excess water. Immediately press the rounded, wet top side directly into your bowl of seeds to coat evenly.
- Return the seeded bagels onto your baking sheet pan lined with fresh parchment paper that has been generously sprayed with cooking oil to prevent sticking.
- Transfer to the preheated oven and bake for 20 to 22 minutes until the outer crust turns beautifully crisp and a deep, golden brown. Transfer to a wire rack to cool down before slicing.
Nutrition
Calories314kcalCarbohydrates59gProtein9gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gSodium558mgPotassium87mgFiber2gSugar4gVitamin A2IUVitamin C0.03mgCalcium14mgIron1mg
Notes
- Substituting Honey for Dough Malt: Traditional bagels utilize dry barley malt powder inside the dough structure to feed the yeast and provide that distinct, old-school bakery aroma. If you cannot source dry malt powder locally, you can successfully swap it out by adding exactly 6g of liquid honey into the initial dough mix. This offers the same enzymatic breakdown and mild sweetness required to help the yeast thrive.
- Why the Oil Spray on Parchment is Crucial: Many home bakers experience a common mishap where boiled bagels fuse directly to the baking paper in the oven, tearing open when pulled. Because the exterior of the bagel is highly gelatinized and sticky from the boiling water bath, you must generously coat your parchment paper with oil spray before placing the boiled, seeded rings down for baking.
- Troubleshooting Puffy vs. Flat Bagels: If your bagels deflate or turn out flat immediately upon entering the boiling pot, it means the dough was over-proofed during its 1-hour tray rest. Keep a close eye on your kitchen's ambient temperature—if your room is running hot (above 78°F), reduce the final tray rest to 40 or 45 minutes. The bagels should feel light and pillowy but still retain structural tension before they hit the water.
- Storage and Freezing Guidelines: These freshly baked yeast bagels contain zero artificial preservatives, meaning they are best enjoyed within 2 days when stored in a sealed plastic bag at room temperature. For long-term preservation, let them cool completely, slice them in half, wrap them tightly in a layer of plastic wrap followed by aluminum foil, and store them in the freezer for up to 3 months. Toast directly from frozen.