introduction
This recipe shows how to make classic boiled bagels with a shiny crust and chewy crumb. The steps are clear and the ingredients are simple. You can make the dough one day and bake the next day.
why make this recipe
This recipe gives bagels with good chew, bright color, and deep flavor from barley malt. It uses basic tools and common steps: mix, shape, chill, boil, and bake. You get better texture than a regular roll because of the boil.
how to make Bagels
Ingredients :
- 1 ⅛ cup warm water (1 cup + 2 Tbsp), about 90–110°F
- 1 Tablespoon barley malt syrup (21 g)
- 1 ½ teaspoon dry active yeast
- 3½ cups unbleached bread flour (455 g)
- 1 Tablespoon coarse kosher salt
- 4 quarts water (for poaching)
- 2 Tablespoon barley malt syrup (for poaching)
- 1 ½ Tablespoon baking soda (for poaching)
- ½ Tablespoon coarse kosher salt (for poaching)
- egg white wash (for topping)
- everything seasoning mix, poppy seeds, sesame seeds, etc. (optional)
Directions :
- In a small bowl, whisk warm water, 1 Tablespoon barley malt syrup, and yeast. Let sit 8–10 minutes. It is ready when the mix is cloudy, aromatic, and foamy.
- In the bowl of a stand mixer with a dough hook, add flour and 1 Tablespoon kosher salt. Stir to combine. Add the yeast mixture. Mix on lowest speed for 3 minutes. Stop mixer and let dough rest 5 minutes.
- Mix again for another 3 minutes on lowest speed. Dough should be stiff yet supple. Transfer to a clean lightly oiled bowl. Cover with plastic wrap and let rise at room temperature 1 hour.
- After the rise, divide the dough into 8 equal pieces (about 4 oz each). Form each piece into a loose ball. Flatten slightly and poke a hole through the center with your thumb. Using both thumbs, rotate and stretch the dough to make a hole about 2 inches wide.
- Place each formed bagel on a greased, parchment-lined sheet pan. Mist with oil or cooking spray and cover with plastic wrap. Chill in the fridge overnight.
- Next morning, prepare the poaching liquid. In a large pot, add 4 quarts water (at least 4 inches deep). Cover and bring to a boil. Lower to a simmer and add 2 Tablespoon barley malt syrup, 1 ½ Tablespoon baking soda, and ½ Tablespoon coarse kosher salt.
- While waiting for the water to simmer, remove bagels from the fridge. To test readiness, place one bagel in a bowl of cold water. If it floats, it is ready. If it sinks, let rest 15–30 minutes at room temperature. Preheat oven to 500°F.
- Once bagels pass the float test, gently lower them into the simmering poaching liquid using a slotted spoon. Add as many as fit comfortably. Let cook 1 minute, then flip and cook another 60 seconds. Remove with a slotted spoon and place domed side up on a lightly oiled, parchment-lined tray. If using toppings, brush tops with egg white and sprinkle.
- Lower oven to 450°F. Bake bagels 8 minutes, rotate pan, and check bottoms. If browning too fast, place another tray under them. Bake an additional 8–10 minutes until deep golden brown. Cool on a wire rack before serving.
how to serve Bagels
Slice warm or cooled bagels. Serve with cream cheese, butter, smoked salmon, deli meats, or your favorite spread. Toasting brings out extra flavor and crispness.
how to store Bagels
- At room temperature: Store in a paper bag inside a bread box for 1–2 days.
- In the fridge: Not recommended for long keep—fridge can make bagels stale faster.
- In the freezer: Slice, wrap each bagel in plastic, and freeze up to 3 months. Thaw and toast when ready to eat.
tips to make Bagels
- Weigh dough pieces for even size and bake time.
- Use barley malt syrup for traditional bagel color and flavor. If you don’t have it, a small amount of honey or brown sugar can work.
- Chill shaped bagels overnight. This step firms the dough and improves flavor and chew.
- Don’t overproof before boiling—underproofed bagels hold shape better in the boil.
- Use a slotted spoon and a wide pot to avoid crowding while boiling.
variation (if any)
- Everything Bagels: Brush with egg white then sprinkle everything bagel seasoning.
- Sesame or Poppy: Sprinkle sesame or poppy seeds after the egg white wash.
- Sweet Bagels: Add a touch more sugar to dough and fold in raisins or cinnamon before shaping.
- Whole wheat: Replace up to half the bread flour with whole wheat flour for a nuttier flavor.
FAQs
Q: Can I skip the boil step?
A: Boiling gives the bagel its chewy crust. Skip it and you get a different, softer roll. For classic bagels, do not skip.
Q: How long do I proof the dough before shaping?
A: Let dough rise about 1 hour at room temperature until it looks slightly puffy. Then shape and chill overnight for best results.
Q: Why use barley malt syrup?
A: Barley malt adds color and a slight toasty, sweet flavor that is traditional in bagels.
Q: Can I make smaller or larger bagels?
A: Yes. Adjust dough piece weight and bake time. Smaller bagels need less time; larger ones need more.
Q: Can I make the dough by hand instead of a stand mixer?
A: Yes. Mix and knead by hand for about 8–10 minutes until the dough is smooth and elastic.
Conclusion
If you want a quick reference or more bagel ideas, visit the Einstein Bros. Bagels: Home for more flavor ideas and toppings.
Print
Classic Boiled Bagels
- Total Time: 45 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
This recipe shows how to make classic boiled bagels with a shiny crust and chewy crumb. The steps are clear and the ingredients are simple.
Ingredients
- 1 ⅛ cup warm water (1 cup + 2 Tbsp), about 90–110°F
- 1 Tablespoon barley malt syrup (21 g)
- 1 ½ teaspoon dry active yeast
- 3½ cups unbleached bread flour (455 g)
- 1 Tablespoon coarse kosher salt
- 4 quarts water (for poaching)
- 2 Tablespoon barley malt syrup (for poaching)
- 1 ½ Tablespoon baking soda (for poaching)
- ½ Tablespoon coarse kosher salt (for poaching)
- Egg white wash (for topping)
- Everything seasoning mix, poppy seeds, sesame seeds, etc. (optional)
Instructions
- In a small bowl, whisk warm water, 1 Tablespoon barley malt syrup, and yeast. Let sit 8–10 minutes until cloudy, aromatic, and foamy.
- In a stand mixer bowl with a dough hook, combine flour and 1 Tablespoon kosher salt. Add yeast mixture and mix on lowest speed for 3 minutes. Let dough rest for 5 minutes.
- Mix again for another 3 minutes until stiff yet supple. Transfer to an oiled bowl, cover with plastic wrap, and let rise for 1 hour.
- Divide dough into 8 pieces and form into balls, poking a hole in each to create bagels.
- Place on a greased, parchment-lined sheet pan. Mist with oil and cover. Chill overnight.
- Prepare poaching liquid by boiling 4 quarts water and adding 2 Tablespoon barley malt syrup, 1 ½ Tablespoon baking soda, and ½ Tablespoon kosher salt.
- Preheat oven to 500°F. Test bagels for readiness; if they float in cold water, they are ready.
- Poach bagels in simmering liquid for 1 minute on each side. Remove and place on a lightly oiled tray.
- Reduce oven temperature to 450°F. Bake for 8 minutes, rotate, then bake an additional 8–10 minutes until golden brown. Cool before serving.
Notes
Chill shaped bagels overnight for better texture. Don’t overproof before boiling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
