Bagel Recipe

In a large mixing bowl, combine the warm water and maple syrup (or barley malt syrup). Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy. This indicates the yeast is activated.

Add the flour and salt to the yeast mixture and stir with a wooden spoon or with the paddle attachment if using a stand mixer until the dough comes together.

To knead with the mixer: Attach the dough hook to your stand mixer. Knead with the dough hook on low or medium-low speed for 6–8 minutes, or until the dough is smooth and elastic, and pulls away from the sides of the bowl.

To knead by hand: Turn the dough onto a clean surface and knead for about 8–10 minutes. Use the heels of your hands to push the dough away from you, fold it over, and turn it 90°. Repeat until the dough is smooth, elastic, and slightly tacky to the touch.

Place the kneaded dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover with plastic wrap or a clean kitchen towel.

Let the dough rest in a warm, draft-free spot for 60 to 90 minutes, or until it doubles in size.

Once the dough has risen, turn it onto the counter. Divide it into 8 equal pieces.

Roll each piece into a smooth ball by cupping your hand over the dough and gently pulling it toward you against the countertop. This motion creates surface tension, which helps form a tight, smooth ball.

Let the balls rest for 5 minutes on the counter, so the gluten can relax slightly.

Then use your thumb to poke a hole in the center of each ball. Gently stretch the hole to about 1.5–2 inches in diameter, as it will shrink slightly during baking.

Alternatively, you can roll each ball into a log, and pinch the ends together. Place the shaped bagels on a parchment-lined tray.

Preheat your oven to 425°F (220°C). Line two baking trays with parchment paper.

Bring 4 quarts of water to a boil in a large pot. Add a tablespoon of maple syrup or barley malt syrup to the water if desired (this adds a subtle sweetness and helps with browning, but it’s not necessary).

Gently drop 2–3 bagels into the boiling water, making sure they don’t overcrowd the pot. Boil for 1 minute on each side. Use a slotted spoon to remove the bagels and let them drain briefly on a clean kitchen towel.

Place the poached bagels onto the prepared parchment-lined trays, spacing them evenly.

Add Toppings (Optional)

If using toppings, brush the tops of the bagels with the beaten egg white to help the toppings stick. Sprinkle generously with your choice of everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese.

Bake in the preheated oven for 20–25 minutes, or until the bagels are golden brown and firm.

Rotate the trays halfway through baking for even browning.

Remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes before serving.