Homemade Bagels

Instructions

1. Prepare the dough
   In a large bowl, combine bread flour, salt, sugar, and yeast. Add warm water and barley malt syrup (or honey). Mix until a shaggy dough forms. Turn out onto a floured surface and knead for 10-12 minutes until smooth and elastic. The dough should be stiff, not sticky.
2. 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 for 1 hour or until doubled in size.
3. Shape the bagels
   Punch down the dough and divide into 8 equal pieces (about 4 oz/115g each). Roll each piece into a tight ball. Press your thumb through the center of each ball to form a ring, then gently stretch to form a 2.5-inch (6cm) hole. Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest for 20 minutes.
4. Proof the bagels
   Fill a small bowl with room temperature water. Drop a bagel in—if it floats within 10 seconds, they're ready. If not, let them rest for another 10 minutes and test again. Once ready, place bagels back on the baking sheet, cover, and refrigerate for at least 1 hour or overnight for better flavor development.
5. Prepare for baking
   Preheat oven to 425°F (220°C). Bring a large pot of water to a boil. Add 1 tablespoon of barley malt syrup or honey to the water. Prepare the egg wash by whisking together the egg white and 2 tablespoons of water.
6. Boil the bagels
   Working in batches of 2-3, boil bagels for 1 minute on each side. Remove with a slotted spoon and return to the baking sheet. Brush each bagel with egg wash and sprinkle with your chosen toppings if using.
7. Bake
   Bake for 20-25 minutes or until golden brown. Rotate the baking sheet halfway through for even browning. The bagels should sound hollow when tapped on the bottom.
8. Cool and serve
   Transfer bagels to a wire rack and let cool for at least 20 minutes before slicing. Serve with cream cheese, lox, or your favorite bagel toppings.