The Ultimate Homemade Bagels

Combine warm water, sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes).

In a stand mixer or large bowl, combine flour and salt. Add the yeast mixture and vegetable oil.

Knead the dough on medium speed (or by hand) for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (1-2 hours).

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.

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.

Preheat oven to 425°F (220°C).

Bring water, malt syrup (or honey), and baking soda to a boil in a large pot.

Gently drop the bagels into the boiling water, a couple at a time. Boil for 1-2 minutes per side.

Remove bagels with a slotted spoon and place them back on the parchment-lined baking sheet. Immediately sprinkle with desired toppings.

Bake for 20-25 minutes, or until golden brown and cooked through.

Let the bagels cool slightly on the baking sheet before slicing and serving.