Ingredients:
- 4 cups (500g) bread flour, plus more for dusting
- 1 1/2 cups (355ml) warm water (105-115°F / 40-46°C)
- 2 teaspoons (6g) active dry yeast
- 2 tablespoons (30ml) barley malt syrup or honey
- 1 1/2 teaspoons (9g) kosher salt
- 8 cups (2 liters) water
- 2 tablespoons (30ml) barley malt syrup or honey (for extra shine and flavor)
- Everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt)
- Sesame seeds
- Poppy seeds
- Onion flakes
- Garlic flakes
- Coarse sea salt
Instructions:
- Combine warm water and yeast in the bowl of a stand mixer (or a large bowl if mixing by hand). Let sit for 5-10 minutes until foamy.
- Add barley malt syrup, salt, and flour to the yeast mixture. Mix on low speed (or stir by hand) until a shaggy dough forms.
- Knead on medium speed for 8-10 minutes (or by hand for 10-12 minutes) until the dough is smooth and elastic. It should be slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and refrigerate for 12-24 hours for a slow, cold fermentation. This is key to bagel flavor.
- Divide the dough into 6 equal pieces. Roll each piece into a rope about 8 inches long. Form each rope into a ring, pinching the ends together tightly to seal.
- Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise at room temperature for 15-30 minutes, or until slightly puffy.
- Preheat oven to 450°F (232°C). Bring the water and barley malt syrup to a rolling boil in a large pot.
- Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1-2 minutes per side.
- Remove the bagels from the boiling water with a slotted spoon and place them back on the parchment-lined baking sheet. Immediately sprinkle with your desired toppings.
- Bake for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through baking for even browning.
- Let the bagels cool on a wire rack before slicing and serving.