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  • Writer's picturehungryhungryhayden



This is one of the recipes where amounts matter because a certain amount of water and salt is needed to promote gluten development.

500g Bread Flour- promotes gluten development and gives the bagels a good chew

500g AP Flour- preferably unbleached. Prevents the bagels from getting too tough

600g water- that's 60% hydration. Filtered if possible

60g Barley Malt Syrup- makes a bagel a bagel. Use honey if you don’t have it. But try to get it first.

30g Salt- doesn’t matter what kind, because 30g is 30g

10g Yeast- gives the bagels life

Boil= 60g more Barley Malt Syrup+60g baking soda+1.5L water

Bagel Toppings- sesame seeds, poppy seeds, everything bagel seasoning, whatever your heart desires.


1. Autolyse- mix flour and water together until all the water is absorbed and a wet dough forms. Let it sit and further hydrate for half an hour.

2. Knead- mix yeast and salt in. Then, knead until the dough springs back when you poke it. This will equate to at least 10 minutes of kneading.

3. Bulk Ferment- place dough in an oiled bowl and let rise until it doubles in size (about 2 or 3 hours)

4. Shape- portion dough into 100g balls and shape into bagels. Place shaped bagels on a greased sheet tray.

5. Secondary Ferment- Place trays of bagels in the refrigerator to ferment at least overnight and up to 48 hours.

6. Boil- bring 1.5L water to a boil, add 60g barley malt syrup and 60g baking soda. Boil the bagels for 45 seconds per side. Place boiled bagels on a cooling rack set over a baking sheet. Sprinkle toppings on while the bagel is still wet.

7. Bake- bake bagels at 450F until they start to brown and blister (about 20 minutes).

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