Serves 6
Directions
- 1Add 220 grams of warm water to a bowl on a food scale.
- 2Add 25 grams of honey to the warm water.
- 3Add 6 grams of instant dry yeast to the water and honey mixture.
- 4Add 400 grams of bread flour to a separate mixing bowl on a food scale.
- 5Add 12 grams of salt to the flour.
- 6Combine the yeast mixture with the flour and salt in the bowl.
- 7Knead the dough by hand for about 15 minutes until it forms a smooth ball.
- 8Cover the dough and let it proof for 90 minutes to 2 hours until doubled in size.
- 9Portion the dough into 100-gram sections, which should yield 6 bagels.
- 10Shape the bagels using the finger-poke method: fold all corners in, stick your thumb in the middle, and gently pull and nudge open.
- 11Alternatively, shape the bagels using the roll-and-wrap method: flatten the dough, pinch it down, keep rolling into a rope, wrap it around your hand, and join the ends together.
- 12Cover the shaped bagels and let them proof for an additional 30-45 minutes.
- 13Bring a pot of water to a rolling boil and add molasses (or barley malt syrup or baking soda).
- 14Carefully place 2-3 bagels into the boiling water and boil for 30 seconds per side; the bagels should float.
- 15Remove the boiled bagels from the water.
- 16Top half of the bagels with everything bagel seasoning and the other half with flaky salt.
- 17Bake the bagels at 450°F (232°C) for 20-30 minutes until golden brown.
- 18Slice a bagel and enjoy your homemade creation.
Ingredients
- 220 grams warm water
- 25 grams honey
- 6 grams instant dry yeast
- 400 grams bread flour
- 12 grams salt
- molasses
- everything bagel seasoning
- flaky salt
Equipment
food scalemixing bowlstand mixerpotbaking sheetoven
Tips
- Bread flour gives a chewy, New York-style bagel texture.
- The dough should pass the window pane test.
- Boiling the bagels is crucial for proper texture.
- You can use barley malt syrup or baking soda instead of molasses for boiling.
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