Bagel

Ingredients

• For the dough
• 500 g high-gluten bread flour, 12–14% protein
• 275 ml water, warm
• 7 g instant dried yeast
• 1 tbsp barley malt syrup, or honey as alternative
• 1 tsp fine salt
• For the boiling water
• 2 tbsp barley malt syrup, or honey; dissolved in simmering water
• For the toppings (optional)
• 1 tbsp sesame seeds, or poppy seeds, dried onion flakes, flaked salt, or a mix of all four for everything seasoning

Method

1. 1
   Dissolve the yeast and malt syrup in the warm water. Combine with the flour and salt; mix until a cohesive mass forms. The dough will be stiff and resist incorporation — this is correct. Low hydration (50–55%) is not a fault; it is the requirement. Turn out and knead by hand for 10–12 minutes. The dough is ready when it is smooth, taut, and elastic, with no sticky surface — it should feel almost rubbery under the palm.
2. 2
   Divide the dough into 8 equal portions of approximately 95 g each. Shape each portion into a smooth ball, then form into a ring by pressing a floured thumb through the centre and stretching to a hole of 2–3 cm diameter — the hole will contract during proofing and baking, so err wide. Place on a parchment-lined sheet pan. Cover and proof at room temperature for 20–30 minutes, or cover and refrigerate overnight (preferred: the cold retard develops flavour and allows a morning bake). The bagels are ready for the boil when they are slightly puffed but still dense — they must not look airy or bready.
3. 3
   Heat a wide pot of water to a steady simmer. Dissolve the malt syrup in the water. Working in batches of 2–3, lower the bagels into the simmering water. Boil 30–60 seconds per side — no more. This is where the dish lives or dies: the boil gelatinises the surface starch, sets a barrier that limits oven spring, and creates the dense, chewy-crisp exterior that separates a bagel from a bread roll. Under-boiling yields a soft crust; over-boiling (beyond 60 seconds per side) produces a crust that is too thick and tough. The boiled bagel will emerge with a slightly dull, tautened surface — this is correct.
4. 4
   Transfer the boiled bagels immediately to the lined sheet pan. While the surface is still wet and tacky, press toppings on firmly — sesame, poppy, everything seasoning, onion, or salt. The wet surface is the adhesive; once dry, toppings will not hold. The bagels should glisten.
5. 5
   Bake at 230°C on a baking stone or heavy sheet pan for 15–20 minutes, flipping the bagels halfway through. The bagel is done when it is a deep, even golden-brown on both sides with a crust that is firm to a fingertip but not hard. The underside should be as coloured as the top.
6. 6
   Cool on a wire rack for at least 10 minutes before cutting. The crust will crisp further as it cools. The interior, when a bagel is torn open, should show a tight, close crumb with no large air pockets — moist and chewy, not fluffy. Resistance on the bite, then a sustained, satisfying chew: that is the standard.