House Made (Your House) Bagels:

Ingredients

• Bread flour – 700 g (5 ½ cups)

• Water – 380–400 ml (1 ⅔ cups) lukewarm

• Sugar, honey, or barley malt syrup – 35 g (2 ½ tbsp)

• Salt – 14 g (2 ¼ tsp)

• Active dry yeast – 7 g (2 tsp)

• Optional starter/old dough – up to 100 g (for extra flavour)

For boiling:

• Large pot of water

• 1 tbsp baking soda (or 1 tbsp malt syrup for authentic flavour)

Optional toppings: sesame, poppy, everything seasoning, coarse salt, etc.

Method

1. Mix & Knead

1. In a bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.

2. Add flour, salt, and starter (if using).

3. Mix into a rough dough, then knead 10–12 minutes by hand (or 7–8 min with a dough hook). Dough should be firm and slightly tacky, not sticky.

2. First Rise

• Place in a lightly oiled bowl, cover, and let rise at room temp for 1–1.5 hours, until just doubled.

• For best flavour, refrigerate overnight and continue next day.

3. Shape Bagels

1. Divide dough into 12 equal pieces (~100 g each).

2. Roll into tight balls.

3. Poke your thumb through the centre and stretch gently into 3-inch rings. Place on parchment-lined tray.

4. Proof

• Cover and let proof 30–45 minutes, until slightly puffy (not doubled).

• If overnight fermenting, refrigerate at this stage instead and boil/bake straight from fridge.

5. Boil

1. Preheat oven to 425°F (220°C).

2. Bring a large pot of water to a simmer. Stir in baking soda or malt syrup.

3. Drop bagels 2–3 at a time. Boil 45–60 seconds per side. Remove with slotted spoon and place back on parchment.

6. Finish & Bake

1. Optional: brush with egg wash.

2. Sprinkle with desired toppings.

3. Bake 15–20 minutes, until golden brown and shiny.

Cool on a rack before slicing.