The Bagel Exchange in Kingsport, Tennessee, has become a local favorite for its hand-rolled, kettle-boiled bagels and generous schmears. While you can’t get their exact recipe, this guide recreates the experience at home: a chewy, shiny bagel with a crisp crust, served with a variety of spreads and toppings. This recipe is all about building your own bagel board, perfect for a weekend brunch or a fun family activity.
Ingredients
- 4 cups (500 g) bread flour, plus more for dusting
- 1 tablespoon (9 g) instant yeast
- 2 teaspoons (12 g) fine salt
- 1 tablespoon (15 g) barley malt syrup or honey
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 1 large egg white (for egg wash, optional)
- 2 tablespoons (30 g) baking soda (for boiling)
- 1 tablespoon (15 g) sugar (for boiling)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried garlic flakes, dried onion flakes
- For serving: cream cheese, lox, capers, red onion, tomato, cucumber, pickles, butter, jam
Instructions
- In a large bowl, whisk together the bread flour, instant yeast, and salt. Add the barley malt syrup and warm water. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. The dough should be firm but slightly tacky. If it’s too sticky, add a little flour; if too dry, add a teaspoon of water.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces (about 100 g each). Shape each piece into a tight ball. Let rest for 10 minutes.
- To shape the bagels, poke a hole through the center of each ball with your thumb, then gently stretch the hole to about 1 1/2 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover, and let rest for 20 minutes.
- Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then add the baking soda and sugar.
- Working in batches of 2-3, boil the bagels for 1 minute per side. Remove with a slotted spoon and place back on the parchment-lined sheet.
- If using, brush the boiled bagels with the egg white. Sprinkle generously with your desired toppings.
- Bake for 20-25 minutes, until golden brown and hollow-sounding when tapped on the bottom. Let cool on a wire rack for at least 15 minutes before slicing.
Tips
- Use bread flour for the chewiest texture; all-purpose flour will yield a softer bagel.
- Barley malt syrup gives authentic flavor; honey or brown sugar are fine substitutes.
- Don’t skip the boiling step—it sets the crust and gives the signature shine.
- For a crispier crust, add a baking stone to the oven and bake the bagels directly on it.
Serving Suggestions
Serve the bagels warm with a variety of cream cheese spreads (plain, veggie, or lox-style). Set out sliced smoked salmon, red onion, capers, tomato, and cucumber for DIY bagel sandwiches. For a sweet option, offer butter, jam, or honey. Pair with fresh fruit and coffee for a complete brunch.
Variations
- Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt for a homemade everything seasoning.
- Jalapeño Cheddar: Add 1/2 cup shredded cheddar and 2 minced jalapeños to the dough before kneading.
- Cinnamon Raisin: Add 1 teaspoon cinnamon and 1/2 cup raisins to the dough; skip the savory toppings.
- Whole Wheat: Substitute half the bread flour with whole wheat flour; add an extra 2 tablespoons water.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 3 months. To reheat, slice and toast, or wrap in foil and warm in a 350°F (175°C) oven for 5-10 minutes. Avoid refrigerating, as it dries them out.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after shaping, you can refrigerate the bagels overnight. In the morning, boil and bake them directly from the fridge; add 1-2 minutes to the boiling time.
Why are my bagels not shiny? The shine comes from boiling in alkaline water (baking soda) and the egg wash. Make sure your water is at a rolling boil and you don’t skip the egg wash.
Can I use active dry yeast instead of instant? Yes, but dissolve it in the warm water with a pinch of sugar first, and let it sit for 5-10 minutes until foamy before adding to the flour.
How do I get a chewier texture? Use bread flour, and consider adding 1/2 teaspoon of vital wheat gluten. Also, don’t over-knead; the dough should be smooth but not tough.
Can I make mini bagels? Absolutely, divide the dough into 16 pieces and reduce baking time to 15-18 minutes.
What if I don’t have barley malt syrup? Honey or brown sugar are the best substitutes; they’ll add sweetness and help with browning, though the flavor will be slightly different.
Related
- Drinks Made With Stevia or Monk Fruit
- Cuban Creole Stew with Beef, Potatoes, and Olives
- German Word for Meal: Mahlzeit, Essen, or Gericht?
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