homemade bagels that taste almost as good as those from a bakery
- 2 cups warm water
- 1 heaping tsp active dry yeast
- 3 TBSP Barley Malt Syrup* divided
- 1 TBS olive oil
- 6 – 8 cups bread flour
- 1 TBS salt
Toppings like sea salt or everything bagel if desired
- Add the yeast to the warm water to your mixer and let it stand for a few minutes to get foamy.
- Add in 2 TBS of the Barley Malt Syrup (or sugar if using sugar). I will warn you that Barley Malt Syrup is THE STICKIEST substance I have ever worked with. It is stickier than honey, corn syrup and maple syrup combined. Just know this. And be prepared. I have learned through experience to stir the malt syrup into the water/yeast mixture or it just sits in the bottom.
- Add in 6 cups of flour, the oil and the salt. With the paddle on the mixer stir until the dough comes together.
- If it is still sticky add in another cup to two cups of flour. This will depend on the humidity levels where you live. You need a stiff but workable dough. I end up using 7 cups of flour.
- Put the dough hook on and knead the dough for 12 – 15 minutes until it is smooth and elastic.
- Place the dough in an oiled bowl and set it aside to rise for 1 – 1 1/2 hours. (In the summer my dough is ready in 1 hour in the winter it needs the extra time. You will know it is ready when you poke your finger in it and the indentation remains.)
- Preheat the oven to 500°
- Take a large (6 qt) pot, add the remaining 1 TBS Barley Malt Syrup (or sugar) and fill with water and set to boiling.
- When it reaches a boil, reduce the heat so it is just simmering.
- Take your risen dough from its bowl (or bowls in my case.)
- And on a lightly floured surface press the dough into a rectangle.
- Cut the rectangle into slices and cut the slices into 12 – 18 pieces. (I know – you see no flour. My counters lets me work without flour.)
- Now you roll the bagels. Mine are never perfect. I don’t really care. Check out the video for how to roll the bagels
- Have two heavy duty baking sheets ready; I line mine with silicone mats. If you don’t have silicone mats make sure they are well greased or line with parchment.
- Place the shaped bagels on the prepared pans and move them over to the simmering water.
- Four or five at a time drop them in the water and simmer for 1 minute on each side.
- Return them to the baking pan to rest while you boil the others. You can see the difference the boiling makes.
- Bake at 500° for 7 1/2 minutes and then rotate the trays.
- Bake for another 7 1/2 to 8 minutes until the bagels are golden brown.
- Remove to a cooling rack.
Prep time includes rise time
You can also make up toppings to add to them if you want. If you do you just add the topping to the damp bagel after you have boiled it and before you put it in the oven. I am particularly fond of salt bagels. I just sprinkle coarse salt on top before baking. If you like you can sprinkle “everything bagel seasoning” for that bakery touch.
Keywords: bagel, bagels, salt bagel, homemade bagels