Foolproof Chewy Homemade Bagels (Print Version)

# Ingredients:

→ For 8 bagels

01 - 512 g bread, high-gluten, or all-purpose flour, plus more for dusting
02 - 13 g Diamond Crystal kosher salt
03 - 4 g instant yeast
04 - 350 g lukewarm water
05 - 1 teaspoon barley malt syrup, maple syrup, or honey, plus more for boiling
06 - Grapeseed, olive, or other neutral oil for handling dough

→ For 12 bagels

07 - 768 g bread, high-gluten, or all-purpose flour
08 - 20 g Diamond Crystal kosher salt
09 - 6 g instant yeast
10 - 454 g lukewarm water
11 - 1 heaping teaspoon barley malt syrup, maple syrup, or honey, plus more for boiling
12 - Grapeseed, olive, or other neutral oil for handling dough

→ For baking

13 - 1 egg whisked with 1 tablespoon water
14 - Various toppings: everything bagel seasoning, sesame seeds, dukkah, etc.

# Instructions:

01 - In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast. In a medium bowl, whisk together the water and the barley malt syrup. Add the liquid to the dry ingredients and immediately blend for 60-90 seconds, monitoring closely to prevent blade jamming. If using a stand mixer, knead on medium speed for 90 seconds.
02 - With oiled hands, transfer the sticky, warm dough from the food processor to the bowl. Stretch the dough up, then down toward the center several times to form a ball. Lightly coat the dough with oil to prevent crust formation. Cover the bowl with a lid or plastic wrap and refrigerate for at least 12 hours.
03 - Place a large pot of water on the stovetop to boil. When it simmers, add about 1/4 cup barley malt syrup. Preheat oven to 425°F. Line sheet pans with parchment paper. Prepare egg wash and place toppings in shallow bowls.
04 - Turn refrigerated dough onto a lightly floured work surface. Portion into 8 or 12 pieces (about 105-110g each if measured). Form each portion into a ball by creating tension with the edges of your pinky fingers. With floured hands, poke a hole in the center of each ball and stretch into a donut shape, pulling outward and under aggressively to prevent cone-shaped bagels after baking.
05 - Line a sheet pan with a tea towel. Drop 4 dough rings at a time into the boiling water. Boil 30 seconds on each side, then transfer to the towel-lined pan using a spider or slotted spoon. Repeat until all rings have been boiled.
06 - Brush each ring with egg wash. Dip egg-washed bagels into toppings if desired, then transfer to parchment-lined sheet pans. Bake for 20-25 minutes until evenly golden all around. If using two pans, rotate halfway through baking. Allow bagels to cool on the sheet pans.

# Notes:

01 - Be aggressive when shaping the bagel rings to prevent cone-shaped bagels during baking.
02 - The dough requires at least 12 hours of refrigeration for proper flavor development.

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