Dough 1 1/2 cup warm water (110 to 115 degrees F) 1 tablespoon dry active yeast 1 tablespoon sugar 1 tablespoon vegetable oil 2 teaspoons malt syrup 2 teaspoons salt 4 1/2 cups unbleached bread flour (more if needed) Kettle Water 6 quarts water 2 tablespoons malt syrup or powder 1 teaspoon salt Toppings (optional) sesame seeds poppy seeds minced fresh garlic minced fresh onion caraway seeds coarse salt corn meal for sprinkling baking sheets (optional)
In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.
With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt.
Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.
These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
Mike Lieberman COMMENT: This looks like a great recipe but Barley Malt Syrup is completely unavailable to me in the Philippines. I know that such a malt must be sweet. I have access to corn syrup, to molasses both light and dark. What may I use as a substitute?
Feb 12, 2014
New Yorker living out west REVIEW: Awesome! Finally some good bagels in this small town! :)
Jan 20, 2014
Li Power1 REVIEW: I have tried a few different bagel recipes, and this one is by far the best one yet. Being from New York, born and raised, I think I know a good bagel. This recipe was impressive for a homemade bagel. I can't say it compares to my "favorite" bagel shops bagels, but really pretty close, and much better than some places I have tried. I highly recommend an egg wash though. I also cooked mine an extra 10 minutes to acheive the color they needed to be, but that may be my oven. The texture was great, and they have that great chew that a good bagel should have. In all honesty, I actually forgot to add the oil, and still they came out amazing. This recipe was very easy, and didn't take very long at all. A big thank you to the creator & poster of this one...
Jan 19, 2014
wndylayn Member since: January 19, 2014 REVIEW: Absolutely LOVE this recipe. I make them for my family weekly and pre-cut them and freeze them with wax paper between them and my teens toast them for breakfast.
Jan 16, 2014
Plain bagel REVIEW: Great recipe! I followed the recipe exactly and turned out great.
Nov 7, 2013
mom of 3 REVIEW: I've tried other bagel recipes but I keep coming back to this one. It works the best of the ones I've tried.
Nov 5, 2013
Veronica REVIEW: I was skeptical at first, but I'm a believer now! These aren't a lot like the authentic NYC bagels, so I'm still tweaking the recipe to get it near or close. These bagels are still light years ahead of anything you will find at the grocery store. I used King Arthur bread flour, still added 1 Tbsp of gluten, and only 1 Tbsp molasses. The egg wash is a must! I use the dough feature on my bread machine, and remove it after the 2nd knead. You may have to add a couple Tbsp of water still to get the last bit of flour to meld to the big ball.
I'm so happy I found this recipe. I had no idea that homemade bagels were this fast or easy to make!
Jul 28, 2013
Baking Diva REVIEW: These are the BEST homemade bagels, hands down! Look no further for the perfect bagel recipe. I'm serious! They are more work than some other recipes but if you want good results you have to put in the effort. And you'll thank me for it! I absolutely can't stop eating them when I make them. I want to try freezing them as the instructions mention but never have any left to freeze. My teenage boys eat them as fast as I can make them.
Jun 4, 2013
Andres REVIEW: Best bagels in the world!!! I have made these dozens of times already and will continue to do so.. I wanted NY bagels after having them on a trip to the city and I'm now convinced that i make the best bagels in Miami .. I use molasses and one time i used 2 tablespoons by mistake and they came out even better .. I swear I will make this recepie for the rest of my life
Feb 14, 2013
HomeBaker REVIEW: This is a good base recipe. The few times I've used it, I've found that 4 1/2 cups of flour is too much. The dough simply doesn't seem to want to take more than 2 cups. Maybe this is because I use vital wheat gluten. If I don't use that, I can't get real bagel texture and I'm not using Gold Medal or anything. I always use King Arthur Bread Flour.
Also, I let the dough rise for an hour and I boil for 2 minutes on each side.
This is the closest I get to real bagels at home and it's very fast.