Classic Bagels

Takes 120 minutes | Serves 8 |

Ingredients

500 g strong white bread flour
10 g salt
10 g sugar
7 g active dry yeast (or instant yeast)
300 ml warm water (around 40°C)
2 tbsp vegetable oil (optional, for a softer dough)
1 tbsp malt syrup or honey (for boiling)
1000 ml water (for boiling)

Steps

Make the Dough

• In a large mixing bowl, combine the flour, salt, and sugar.
• Dissolve the yeast in warm water and let it sit for 5-10 minutes until frothy (skip this step if using instant yeast).
• Pour the yeast mixture into the dry ingredients and mix to form a dough. Add extra flour if too sticky.
• Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic, or use a stand mixer with a dough hook.

First Rise

• Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.

Shape the Bagels

• Preheat oven to 220°C (200°C fan).
• Punch down the risen dough and divide it into 8-10 equal pieces.
• Roll each piece into a ball, then use a finger to create a hole in the center, gently stretching into a bagel shape.
• Place shaped bagels on a parchment-lined tray, cover with a damp towel, and let them rest for 10-15 minutes.

Boil the Bagels

• Bring a large pot of water to a boil and add the malt syrup or honey.
• Carefully lower the bagels into the boiling water, a few at a time. Boil for 1 minute on each side.
• Remove bagels with a slotted spoon and place them back onto the parchment paper.

Bake the Bagels

• Transfer boiled bagels onto a baking sheet.
• Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom.
• Cool on a wire rack before serving.