Bagel King Casselberry Recipe: Copycat at Home

Bagel King in Casselberry, Florida, is known for its oversized, chewy, and shiny bagels with a crisp crust. This copycat recipe recreates that signature style at home using a high-hydration dough and a boiling step in malted water. The result is a dense, chewy bagel with a beautifully blistered crust and a tender crumb, perfect for sandwiches or with a schmear.

Ingredients

4 cups (500 g) bread flour (high-protein, like King Arthur or Bob’s Red Mill)
1 ½ cups (355 ml) warm water (110°F/43°C)
2 teaspoons (10 g) instant yeast (or 1 packet active dry yeast)
1 tablespoon (15 g) granulated sugar (for the dough)
1 tablespoon (18 g) kosher salt (or 2 teaspoons fine sea salt)
2 tablespoons (30 g) barley malt syrup (or honey, for boiling)
1 tablespoon (15 g) baking soda (for boiling)
1 large egg white, beaten (for egg wash, optional)
Toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, or dried onion flakes (as desired)

Instructions

Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour and salt. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be slightly stiff but tacky, not sticky. If it’s too dry, add a teaspoon of water; if too sticky, add a tablespoon of flour.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (about 75°F/24°C) for 1 to 1 ½ hours, until doubled in size.
Shape the bagels: Punch down the dough. Divide into 8 equal pieces (about 110 g each). Roll each piece into a tight ball. To shape, poke a hole through the center with your thumb, then gently stretch the hole to about 2 inches wide. Alternatively, roll each piece into a rope and join the ends, rolling to seal. Place shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover with a damp towel and let rest for 20 minutes.
Preheat and prepare boiling water: Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot (at least 6 quarts) of water to a boil. Add the barley malt syrup and baking soda. Reduce heat to a gentle simmer.
Boil the bagels: Carefully drop 2–3 bagels into the simmering water at a time. Boil for 1 minute per side for a chewy crust, or 2 minutes per side for a very chewy, thick crust. Use a slotted spoon to flip them. Remove and place back on the parchment-lined baking sheet, boiled side up.
Add toppings: While still wet from boiling, sprinkle with your desired toppings. If using an egg wash for extra shine, brush the tops with beaten egg white before adding toppings (optional).
Bake: Bake for 20–25 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) (optional, but ensures a fully baked interior). Rotate the baking sheet halfway through for even browning. Let cool on a wire rack for at least 10 minutes before slicing.

Tips

Use bread flour: All-purpose flour will produce a softer, less chewy bagel. If you only have all-purpose, increase the protein by adding 1 tablespoon of vital wheat gluten per cup of flour.
Don’t skip the boiling: Boiling sets the crust and gives the bagel its signature chew. The longer you boil, the thicker and chewier the crust. For a softer bagel, boil for only 30 seconds per side.
Use malt syrup: Barley malt syrup is traditional and gives a subtle malty flavor and a beautiful golden color. Honey or brown sugar can be substituted, but the flavor will be slightly different.
Cold ferment for more flavor (optional): After shaping, you can refrigerate the bagels overnight on the baking sheet. This develops a more complex, tangy flavor. Bring them to room temperature for 30 minutes before boiling.

Serving Suggestions

These bagels are best served warm, split, and toasted. Classic pairings include cream cheese with smoked salmon, capers, and red onion; a breakfast sandwich with egg and cheese; or simply with butter and jam. For a savory lunch, use them for a deli-style sandwich with turkey, Swiss cheese, and mustard.

Variations

Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt. Sprinkle generously after boiling.
Cinnamon Raisin: Add 1 teaspoon ground cinnamon and ¾ cup (120 g) raisins to the dry ingredients before mixing.
Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 tablespoons finely chopped pickled jalapeños into the dough after the first rise.
Sourdough: Replace the yeast with 1 cup (240 ml) active sourdough starter and reduce the water to 1 cup (240 ml). Increase the first rise to 4–6 hours.

Storage and Reheating

Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, slice and toast directly from frozen, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Do not microwave, as it makes them tough and rubbery.

Frequently Asked Questions

Why are my bagels not shiny? Shine comes from boiling in alkaline water (baking soda or lye) and/or an egg wash. Make sure your water is at a gentle simmer, not a rolling boil, and use the egg white wash before baking.

Can I use all-purpose flour? Yes, but the texture will be less chewy. For a closer match, add vital wheat gluten as mentioned in the tips.

Why did my bagels deflate in the oven? This often happens if the dough was under-proofed (not risen enough) or if the bagels were not boiled long enough to set the crust. Ensure the first rise doubles the dough, and boil for at least 1 minute per side.

How do I get a blistered crust like Bagel King? A blistered crust is achieved by boiling in a high-pH solution (more baking soda or a tiny bit of food-grade lye) and baking at high heat. Also, a cold ferment overnight helps develop a thin, crisp crust.

Can I make these gluten-free? Gluten-free bagels require a different recipe using a gluten-free flour blend with xanthan gum. This recipe will not work with gluten-free flour alone.

How do I know when they are done? They should be deep golden brown and sound hollow when tapped on the bottom. If you have a thermometer, the internal temperature should read 190°F (88°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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