Homemade Bagels
These take a little planning but are so satisfying to eat and fun to make.
Makes 12 large, 24 mini
2 c warm water (around 100°F)
1 T barley malt syrup (or you can use molasses or brown sugar)
2 T soft butter
1 packet active dry yeast (2 1⁄4 t) or 1 1⁄2 t instant yeast
5-6 c all-purpose flour, or use 50% bread flour if you have it
1 T kosher salt
Toppings or additions
Place the water and syrup into the bowl of a mixer fitted with the dough hook. If using active dry yeast, sprinkle the yeast over the water and let sit 5 minutes until it foams. If using instant yeast, you can skip the blooming step and proceed with the recipe.
Add butter and 2 c flour to the bowl and mix on low until combined. Add the salt and 3 more cups of flour and mix. Beat on low speed until the dough pulls away from the sides of the bowl, about 1 minute. Turn dough out onto a lightly floured work surface and knead for 5 minutes or so until dough is firm and stiff but still pliable. If the dough is sticky, knead in additional flour.
To make bagels the same day, place dough into an oiled bowl, cover, and let rise for 2 hours, or until doubled in size. Alternatively, you can let dough rise 30 minutes and then refrigerate overnight.
Prepare 2 sheet pans lined with parchment and lightly sprayed with oil or use Silpat to line pans. Divide dough into 12 pieces for large bagels (4 oz each) or into 2 ounce pieces for mini bagels. If you're making a bagel variation with additions (chocolate chip, raisin, etc) now is the time to add in your ingredients as you shape the rounds. Roll the divided dough into balls, and let them rest 10 minutes, covered by a clean, damp kitchen towel.
Preheat oven to 500°F.
To shape bagels, poke a hole with your finger in the center of each dough ball and gently stretch to open into a bagel shape. Place the bagels on the prepared sheet pans. Cover with plastic wrap and let bagels relax for 20-30 minutes.
Bring a large pot of water to boil, adding 2 tablespoons baking soda and 1 tablespoon barley malt syrup. These additions give the bagels color, shine, and a little flavor as well. When water boils, cook bagels 30 seconds on side one, flip them over and cook about 1 minute on side two.
Boil the bagels in batches, don’t crowd them. Remove them with a slotted spoon to a wire rack to drain. Season with everything seasoning, sesame seeds, salt, poppy seeds, whatever you like. Since the bagels are wet, the toppings will stick without an egg wash.
Transfer bagels to sheet pans and bake 15-20 minutes until you've achieved the brownness you desire. Best to let them cool 30 minutes before eating.