Bagels

Ingredients

• For the dough
• 500 g bread flour, high-protein; not all-purpose
• 275 ml water, lukewarm; yields 55% hydration
• 7 g instant dried yeast
• 10 g fine salt
• 15 ml barley malt syrup, for the dough; contributes nutty, complex flavour
• For the boiling water
• 2 litres water
• 30 ml barley malt syrup, or honey for Montreal style
• For topping (optional)
• 30 g sesame seeds, poppy seeds, or everything bagel mix, applied after boiling, to the wet surface only

Method

1. 1
   Combine the bread flour, yeast, salt, and barley malt syrup in a large bowl. Add the lukewarm water. Mix until a shaggy, stiff dough forms — this dough is intentionally low-hydration and will feel dry relative to most bread doughs. Turn onto an unfloured surface and knead with sustained effort for 10–12 minutes. The dough is ready when it is smooth, firm, and springs back immediately when pressed with a fingertip.
2. 2
   Divide the dough into eight equal portions of approximately 95 g each. Shape each piece into a tight ball, then form a ring: press a floured finger through the centre of each ball and stretch the aperture to roughly 4 cm in diameter — the hole will close during proving and baking, so size accordingly. Place the shaped rings on a lightly floured tray, cover loosely with cling film, and refrigerate overnight (8–12 hours). The cold retard develops flavour and tightens the skin. The bagels are ready to boil when they have risen slightly and feel cold and firm to the touch.
3. 3
   The boil is where this dish lives or dies. Place a baking stone or heavy baking sheet in the oven and heat to 230°C. Bring 2 litres of water and the barley malt syrup to a rolling boil in a wide pan. Working in batches of two or three, lower the cold bagels into the boiling water. Boil 60–90 seconds per side — no less. Incomplete boiling means incomplete starch gelatinisation: the crust will not form its characteristic tight, glossy skin and the interior density will not set. Lift each bagel from the water with a slotted spoon, allowing excess water to drain.
4. 4
   While the bagels are still wet from the boiling water, apply any toppings — sesame seeds, poppy seeds, or everything bagel mix — pressing lightly so they adhere. Toppings applied to a dry surface will not bond through baking. The wet surface is the adhesive.
5. 5
   Transfer the topped bagels directly onto the preheated baking stone or sheet. Bake at 230°C for 20–25 minutes, rotating once at the halfway point. The bagels are done when the crust is deep amber and glossy, the underside sounds hollow when tapped, and the rings feel firm and light relative to their size.