The daily bagel is a chewy, golden, boiled-then-baked bread round that beats anything from the store. Made with just flour, yeast, water, and malt syrup, this recipe gives you that signature shiny crust and dense, satisfying crumb right in your own kitchen. It’s a straightforward process that rewards a little patience with the best breakfast you’ll have all week.
Ingredients
- 4 cups (500 g) bread flour, plus more for the work surface
- 1 tablespoon (9 g) instant yeast
- 2 teaspoons (12 g) fine sea salt
- 1 tablespoon (15 ml) barley malt syrup or honey (for the dough)
- 1½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) barley malt syrup or honey (for the boiling water)
- 1 tablespoon (15 g) baking soda
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, or dried onion flakes
Instructions
- In a large bowl, whisk together the bread flour, instant yeast, and salt. Add the 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 the dough is smooth and elastic. It should feel slightly stiff, not sticky. If it’s too dry, add a teaspoon of water; if too wet, add a tablespoon of flour.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot 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 by pulling the edges into the center and pinching to seal.
- To form the bagel hole, poke your thumb through the center of each ball and gently stretch it into a ring about 2 inches (5 cm) wide. The hole will shrink during boiling and baking, so make it larger than you think.
- Place the shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rest for 20 minutes.
- Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then reduce to a simmer. Add the remaining 2 tablespoons malt syrup and the baking soda. Stir to dissolve.
- Carefully drop 2–3 bagels into the simmering water at a time. Boil for 1 minute per side, flipping once. The longer you boil, the chewier the crust. Remove with a slotted spoon and place back on the parchment-lined sheet.
- If using toppings, sprinkle them on immediately while the bagels are still wet. If you prefer a plain bagel, leave as is.
- Bake for 20–25 minutes, until the bagels are deep golden brown and sound hollow when tapped on the bottom. Let cool on a wire rack for at least 15 minutes before slicing.
Tips
- Use bread flour: It has more protein than all-purpose, which gives the bagels their characteristic chew. All-purpose will work, but the texture will be softer.
- Don’t skip the boil: Boiling sets the crust and gives the bagel its dense interior. If you skip it, you’ll get a soft bread roll, not a bagel.
- Malt syrup is key: Barley malt syrup adds a subtle sweetness and helps browning. If you can’t find it, honey or brown sugar works, but the flavor will be slightly different.
- Make ahead: You can refrigerate the shaped bagels overnight after the first rise. In the morning, boil and bake them directly from the fridge—just add 2–3 minutes to the boiling time.
Serving Suggestions
Serve your daily bagel warm with cream cheese and smoked salmon, or toasted with butter and jam. It also makes a great sandwich base for lunch—try it with turkey, lettuce, and tomato. For a classic New York-style breakfast, pair it with a schmear of lox spread and a hot coffee.
Variations
- Everything Bagel: After boiling, sprinkle with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon to the dry ingredients and knead in ¾ cup (120 g) raisins during the last minute of kneading.
- Whole Wheat: Replace half the bread flour with whole wheat flour and add an extra 2 tablespoons (30 ml) water, as whole wheat absorbs more liquid.
- Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 finely diced jalapeños into the dough before the first rise.
Storage and Reheating
Store baked bagels in a paper bag at room temperature for up to 2 days. For longer storage, slice them and freeze in a zip-top bag for up to 3 months. To reheat, toast frozen bagels directly from the freezer, or warm them in a 350°F (175°C) oven for 5–7 minutes. Avoid refrigerating bagels, as they go stale faster in the fridge.
Frequently Asked Questions
Why are my bagels not chewy?
Chewiness comes from high-gluten flour and a proper boil. Make sure you’re using bread flour and boiling for the full minute per side. Over-proofing can also make them airy and soft, so don’t let the shaped bagels rise for more than 30 minutes.
Can I use all-purpose flour?
Yes, but the texture will be less chewy and more bread-like. To improve the chew, you can add vital wheat gluten (about 1 tablespoon per 4 cups of flour).
Why did my bagels deflate when boiling?
This usually happens if the dough was over-proofed or if the water is too hot (boiling vigorously). Keep the water at a gentle simmer and don’t let the shaped bagels rise for more than 20 minutes.
Can I make the dough in a bread machine?
Yes. Add the ingredients in the order recommended by your machine and run the dough cycle. Then proceed with shaping, boiling, and baking as directed.
How do I get a shiny crust?
The malt syrup in the boiling water is what gives the bagels their glossy finish. If you skip it, the crust will be duller. You can also brush the baked bagels with a little melted butter for extra shine.
Can I freeze the shaped, unboiled bagels?
Yes. After shaping, freeze them on a baking sheet until solid, then transfer to a zip-top bag. When ready, boil and bake directly from frozen, adding 2–3 minutes to the boiling time.
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