Bagel-making essentials
Bagels are unique: a dense, chewy interior with a glossy, slightly crisp crust created by boiling before baking. Key factors include a stiff dough, a short proof, boiling in an alkaline or sweetened bath, and baking on a hot surface.
Step-by-step overview:
- Make dough: Mix high-gluten or bread flour, water, yeast, salt, and a little sweetener (malt, sugar, or barley syrup). Knead until tight and smooth.
- First rise: Let rest briefly—many bagel recipes have a short bulk rise or none at all to keep density.
- Divide and shape: Portion into 90–110 g balls, rest, then shape by rolling into ropes and joining ends or poking a hole through the center and stretching.
- Proof: Let shaped bagels rest 20–60 minutes until slightly puffy.
- Boil: Boil water with a tablespoon of malt syrup, honey, or baking soda for 30–60 seconds per side—boiling time affects chewiness.
- Top and bake: Drain, add toppings (sesame, poppy, everything seasoning), and bake at 425–450°F (220–230°C) on a stone or sheet until deep golden.
Tips for success:
- Use high-protein flour for better chew.
- Don’t overproof—bagels should be firm enough to hold shape during boiling.
- A little malt or sugar in the dough and/or boiling water aids color and flavor.
Homemade bagels are a rewarding project. With a little practice on shaping and timing, you’ll get consistent chew and glossy crust every time.