Bagel

Ingredients

• 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.