Ingredients:

  • 4 cups Bread Flour (High Protein), plus extra for dusting
  • 1 ¼ cups Warm Water (40°C / 105°F)
  • 2 tsp Instant Dry Yeast
  • 1 tbsp Fine Sea Salt
  • 2 tbsp Barley Malt Syrup or Honey (for the dough)
  • 12 cups Water (for boiling bath)
  • ¼ cup Barley Malt Syrup or Honey (for boiling bath)
  • 1 tsp Baking Soda (Optional, for boiling bath)
  • 1 large Egg White (lightly whisked with 1 tsp water, for wash)
  • ½ cup Everything Bagel Seasoning (Optional, or other toppings)

Instructions:

  1. Activate Yeast: Combine warm water, yeast, and malt syrup/honey in the mixer bowl. Let stand for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: Add the bread flour and salt to the bowl.
  3. Mix the Dough: Mix on low speed until a shaggy dough forms (approx. 2 minutes). Increase speed to medium-low and knead for 8–10 minutes until the dough is stiff, smooth, and passes the windowpane test.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turn to coat, cover loosely, and let rise at room temperature for 60 minutes, or until just slightly puffy (it will not double in size).
  5. Divide Dough and Shape Rounds: Turn the dough onto a lightly floured surface. Divide into 12 equal portions (approx. 80–85g each) and roll each portion into a tight ball. Cover them loosely and let rest for 10 minutes.
  6. Create the Hole: Using a finger, poke a hole through the centre of each ball. Gently stretch the hole until it is about 1 inch (2.5 cm) wide. The hole must be significantly wider before baking, as it shrinks.
  7. Cold Fermentation: Place the shaped bagels on parchment-lined baking trays. Cover tightly with cling film and refrigerate for 12–18 hours. This slow, cold proof is crucial for flavor and texture.
  8. Preheat and Prep Boiling Bath: Preheat the oven to 230°C (450°F). Bring the water, malt syrup, and baking soda (if using) for the boiling bath to a rolling boil in a large pot.
  9. Test the Dough: Drop one bagel into a glass of water. If it floats within 15 seconds, it is ready to boil. If it sinks, let the remaining bagels warm up slightly at room temperature (about 30 minutes).
  10. Boil the Bagels: Working in batches of 3–4, drop the cold bagels into the boiling water. Boil for 45–60 seconds per side. Do not overcrowd the pot. Carefully lift them out using a slotted spoon, draining excess water, and return them to the prepared trays.
  11. Apply Toppings and Bake: Brush the tops with the egg white wash and immediately sprinkle liberally with your chosen toppings. Bake for 18–22 minutes, rotating the trays halfway through, until deep golden brown and shiny. Transfer immediately to a wire rack to cool completely.