Bagel
Ingredients
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- 10 ounces water – warm (for dough)
- 2 tsp instant yeast
- 1 tbsp barley malt syrup – for dough
- 20 ounces bread flour
- 2 tsp fine sea salt
- 4 quarts water – for boiling
- 1 tbsp baking soda
- 1 tbsp barley malt syrup – for boiling
- sesame seeds – for topping
- poppy seeds – for topping
- everything bagel seasoning – for topping
- coarse kosher salt – for topping
Instructions
1. In a large bowl, combine the warm water, instant yeast, and barley malt syrup; stir to dissolve.
2. Add the bread flour and fine sea salt. Mix until a shaggy dough forms, then knead by hand or with a dough hook on low until very stiff, smooth, and elastic, 8–10 minutes.
3. Form the dough into a tight ball, return it to the bowl, cover, and let rise at room temperature until slightly risen and springy, 60–75 minutes.
4. Line two baking sheets with parchment. Divide the dough into 8 equal pieces. Shape each into a tight ball by cupping your hand and rolling on the work surface. Rest the balls, covered, for 10 minutes.
5. Shape the bagels: poke a hole through the center of each ball with your thumb, then gently stretch and rotate to a 2-inch hole (the dough will spring back).
6. Arrange the shaped bagels on the prepared sheets, cover, and refrigerate 12–24 hours for best flavor and chew, or let them proof at room temperature until slightly puffy, 20–30 minutes.
7. When ready to boil and bake, preheat the oven to 450°F. In a wide pot, bring the 4 quarts water, baking soda, and the barley malt syrup to a gentle boil.
8. Boil the bagels in batches: add a few at a time and simmer 30–45 seconds per side until slightly puffed and tacky. Remove with a slotted spoon and drain briefly.
9. While still tacky, top as desired: sprinkle sesame seeds, poppy seeds, everything bagel seasoning, or coarse kosher salt on the domed side.
10. Bake on the center racks until deep golden brown with a thin, crisp crust, 16–20 minutes. Cool on a rack at least 20 minutes before slicing.
A bagel is a ring-shaped bread with a glossy, burnished crust and a dense, pleasantly chewy interior. Its hallmark texture comes from a quick boil before baking, which sets the exterior and develops a distinctive shine and bite. The flavor is malty and wheaty, and the neutral base takes well to a range of toppings like sesame, poppy, and coarse salt.
Originating in the Jewish communities of Poland, the bagel evolved from related boiled breads such as the obwarzanek and spread through Eastern Europe before taking root in North America. In the early 20th century, immigrant bakers in cities like New York popularized the style known today, defined by high-gluten dough, a brief boil, and hot baking. Over time, the bagel became a cultural staple and breakfast icon, while remaining closely tied to its Ashkenazi Jewish heritage.