Ingredients

The following ingredients have 12 Servings
  • 1 1/4-ounce packet active dry yeast ((2 1/4 teaspoons))
  • 1 1/2 cups lukewarm water
  • 2 tablespoons malt syrup
  • 4 cups bread flour
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 egg ((beaten with 1 teaspoon water))
  • Sesame seeds, poppy seeds, or other toppings ((optional))

Instruction

  • In a small bowl, stir together the yeast, water, and syrup until fully dissolved. In a large bowl, whisk together the bread flour, salt, and sugar. Add the yeast mixture, and stir together with your hands. Work the flour and yeast mixture into a dough and knead for ten minutes, until smooth and elastic. Add a bit more flour if it gets too sticky.
  • Shape the dough into a ball and put it in an oiled bowl. Cover with a damp towel and allow to rise for 45 minutes to an hour.
  • Take the dough and cut it into twelve equal pieces. Roll each piece into a 7-inch rope and overlap the ends together, making sure they stick very well, or they’ll come apart when boiling. You can lightly moisten the ends with water to help them stick together. Lightly sprinkle one side of each bagel with flour, and place onto a baking sheet, flour side down (this will prevent the bagels from sticking to the baking sheet when you go to lift them off). Continue with all the pieces until you have 12 bagels. Cover the bagels with a damp towel and allow to rise for another 30 minutes.
  • Bring a wide pan of water to a boil and add the baking soda. Place a rack in the middle of your oven and preheat to 425 degrees.
  • Boil the bagels, 3 or 4 at a time, for 30 seconds on each side. Drain them well and place them back on baking sheets about one inch apart. Brush with the egg wash and sprinkle with sesame seeds, poppy seeds, or any other toppings you fancy.
  • Bake the bagels for 20-25 minutes, rotating the pan halfway through, until they’re golden brown. Cool for 30 minutes or so before eating!