Homemade Bagels

Ingredients

• 1.5 cup Warm water (No hotter than 110°F (43°C))
• 2.25 tsp Active dry yeast (Or 1 packet)
• 1 tbsp Maple syrup (Used in place of the barley malt syrup called for in the recipe)
• 4 cup Bread flour (520 g)
• 2 tsp Salt
• Oil (For coating the mixing bowl; amount not stated)
• Water (For boiling the bagels; amount not stated)
• 0.25 cup Maple syrup (Added to the boiling water)
• 1 Egg (Beaten with about 1 tablespoon water for the egg wash)
• 1 tbsp Water (Mixed with the egg for the wash; about this amount)
• Cheddar cheese (For topping two bagels; amount not stated)
• Everything bagel seasoning (For topping; amount and ingredients not stated)

Steps

1. 1

   Add the warm water (no hotter than 110°F/43°C) to a large bowl. Stir in the active dry yeast and maple syrup, then leave the mixture for 5 minutes, until a layer of foam forms on top.

2. 2

   Add the bread flour and salt. Mix until a shaggy dough forms.

3. 3

   Turn the dough out onto a clean work surface. Lightly oil the mixing bowl so it is ready for the dough to rise.

4. 4

   Gather the dough together and knead it for about 6–7 minutes, until smooth and stretchy. It will be sticky; the creator advises not to add more flour.

5. 5

   Return the dough to the oiled bowl. Cover with plastic wrap or a towel and let rise until doubled, usually 1½–2 hours.

6. 6

   Punch down the risen dough, gather it together, and form it into a ball. Divide it into 8 equal pieces.

7. 7

   Shape each piece by pinching the bottom together to make a smooth top, then cupping your hand around it to seal the bottom. Poke a hole through the center and gently rotate the dough to enlarge the hole more than you think necessary.

8. 8

   Set the shaped bagels on a parchment-lined baking sheet. Cover with plastic wrap and let rest for about 5 minutes while bringing a large pot of water to a boil.

9. 9

   Stir the ¼ cup maple syrup into the boiling water.

10. 10

    Boil about two bagels at a time for 1 minute on each side. Lift them out with a slotted spoon and return them to the parchment-lined sheet.

11. 11

    Beat the egg with about 1 tablespoon water. Brush the egg wash generously over the tops of the bagels.

12. 12

    Top two bagels with cheddar, leave four plain, and top the remaining two with everything bagel seasoning.

13. 13

    Bake at 425°F (220°C) for 10 minutes. Rotate the pan and bake for another 10 minutes, until golden brown. The video transcript includes contradictory, garbled oven directions after the stated 20 minutes; the clear instructions are to bake at 425°F for 20 minutes total.

14. 14

    Let the bagels cool on the pan for about 20 minutes before serving.

Notes

The source names barley malt syrup as the recipe's usual ingredient but the creator uses maple syrup instead; barley malt syrup is not included as an additional ingredient. The transcript's repeated oven directions after the clear 425°F, 20-minute bake are garbled and contradictory. Amounts for bowl oil, cheddar, and everything seasoning are not specified.

Nutrition per serving

• bread
• baking
• vegetarian
• homemade
• yeast-raised
• boiled-then-baked