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
Scale
- 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