Bagels v2.0
Posted On 2 September 2025
Trying something different. These turned out pretty good.
Bagels 2
Servings: 8 bagels
Equipment
- Stand mixer
- 2 half-sheet sheet pans
- Parchment Paper
- 3-quart stock pot
Ingredients
The Dough
- 360 grams warm water
- 7 grams yeast, instant or active
- 21 grams barley malt syrup
- 520 grams strong bread flour (485g AP, 35g vital wheat gluten)
- 12 grams sea salt or kosher salt
The Bath
- 2 quarts water
- Barley malt syrup
The Topping
- 1 egg
- 1 tablespoon water
- Toppings
Instructions
- In the bowl of a stand mixer add the yeast and water and mix. If using instant yeast, continue. If using active yeast, wait 10-15 minutes for it to get foamy.
- Add the barley malt syrup and whisk to combine.
- Add the flour and salt and run mixer with dough hook on low (2 on a Kitchen Aid) for 2-3 minutes, then Speed 3 for 7-8 minutes.
- Cover with plastic wrap and let sit for 30 minutes.
- Weigh and divide into 8 equal portions (should be around 115g each). Roll into a ball, then put your thumb through the middle. Spin on your finger to form a ring and place on a parchment-lined baking sheet. Should get 4 to a sheet.
- Cover with a towel and let rest 1-2 hours until puffy.
- Heat oven to 400℉ Convection or 425℉ normal.
- Get a large pot of water boiling and add about 2-3 tablespoons of the barley malt syrup.
- Put the bagels into the bath for 30-45 seconds per side then remove with a spider back to the parchment-lined baking sheets.
- Mix the egg with the water and brush the bagels. While still wet, add the toppings if using.
- Bake for 18-20 minutes, switching around and rotating as you see fit for your oven.
- After removing from the oven, let cool on the sheet pan for 5-10 minutes before removing to a wire rack to cool completely.
