ring-shaped homemade bagels

Making authentic, chewy, ring-shaped homemade bagels from scratch is a deeply satisfying kitchen project. The secret to getting that classic chewy interior and shiny, blistered crust is a two-step process: boiling the dough before baking it.

Ingredients (Makes 8 bagels)

For the Dough:

• Bread Flour: 4 cups (500g) — Bread flour is essential here because its higher protein content gives bagels their signature chew.
• Warm Water: $1\frac{1}{2}$ cups (355ml)
• Active Dry Yeast or Instant Yeast: 2 teaspoons (1 standard packet)
• Granulated Sugar or Honey: 1 tablespoon (feeds the yeast)
• Salt: 2 teaspoons

For the Water Bath:

• Water: 8 cups (for boiling)
• Honey or Malt Syrup: 2 tablespoons (gives the crust its gorgeous sheen and slight sweetness)
• Baking Soda: 1 tablespoon (helps create that classic chewy bagel crust)

Optional Toppings:

• Everything bagel seasoning, sesame seeds, poppy seeds, coarse sea salt, or dried minced garlic/onion.

Step-by-Step Instructions

Step 1: Make and Knead the Dough

1. Activate the Yeast: In a large bowl (or stand mixer bowl), combine the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until it becomes frothy.
2. Mix: Add the bread flour and salt. Stir with a wooden spoon or use a dough hook attachment on low speed until a thick, shaggy dough forms.
3. Knead: Knead the dough for 10 to 12 minutes by hand (or 7 to 8 minutes in a stand mixer). The dough should be very stiff, smooth, and elastic. If it’s too sticky, add flour one tablespoon at a time.
4. First Rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 1 to 2 hours, or until doubled in size.

Step 2: Shape the Ring-Shaped Bagels

1. Divide: Punch down the dough and divide it into 8 equal pieces (about 100g each). Roll each piece into a tight, smooth ball.
2. Form the Rings: Use your thumb to poke a hole straight through the center of each ball. Gently stretch the hole outward, swirling your finger around the inside to widen it to about 1 to 2 inches (keep in mind the hole will shrink during rising and boiling).
3. Rest: Place the shaped rings on a parchment-lined baking sheet dusted with cornmeal or flour. Cover loosely and let them rest for 20 minutes. (Optional: For even better flavor and chew, cover the tray and put them in the fridge overnight to cold-ferment).

Step 3: The Boiling Bath (The Bagel Secret)

1. Prep: Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
2. Boil: Bring a large, wide pot of water to a boil. Stir in the honey (or malt syrup) and baking soda.
3. Boil the Dough: Working in batches of 2 or 3 so they don’t crowd the pot, drop the bagels into the boiling water. Boil for 1 minute on the first side, then flip and boil for 1 minute on the second side.
4. Drain: Remove them with a slotted spoon or spider strainer, let excess water drip off, and place them back onto the baking sheet.

Step 4: Top and Bake

1. Add Toppings: While the boiled bagels are still wet and sticky, sprinkle your desired toppings (like everything seasoning or sesame seeds) generously over the tops.
2. Bake: Bake for 20 to 25 minutes, rotating the pan halfway through, until the bagels are deeply golden brown and crisp on the outside.
3. Cool: Transfer them to a wire rack and let them cool for at least 15 minutes before slicing.

Pro-Tips for Success

• Don’t skip the boil: Boiling gelatinizes the starches on the exterior of the dough, which creates that iconic, shiny, chewy crust. Skipping this turns them into round bread rolls!
• Serving suggestion: Slice them horizontally and toast them, then slather with plain or chive cream cheese, smoked salmon, and red onions.