Go Back
+ servings
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
A bagel is a firm doughnut-shaped roll, originally from Poland and popular in the US, that is traditionally made by boiling and then baking.
Course: Bread
Cuisine: American, Polish, Vegan, Vegetarian
Servings: 8 bagels
Author: Mike Benayoun
  • 4 cups all-purpose flour
  • teaspoons active dry yeast
  • 2 teaspoons salt
  • 3 tablespoons barley malt syrup
  • Oil for greasing the bowl
For the toppings
  • Poppy seeds
  • Sesame seeds
  • Dehydrated onion flakes
  1. Combine the flour and yeast in the large bowl of a stand mixer. Add 1-1/2 cup (350ml) warm water and 1 tablespoon of the barley malt syrup. Stir until combined.

  2. Add the salt. Knead the dough until it feels smooth and elastic, about 10 minutes, adding flour as necessary to keep the dough from sticking.
  3. Grease a large bowl with oil, add the dough, and turn it over to coat it lightly with the oil. Cover the bowl with a cloth, put it in a warm place, and let the dough rise until doubled in size, at least 1 hour.
  4. Line a baking sheet with parchment paper. Punch down the dough, then divide the dough in 8 equal size pieces (a little less than 4 oz/110g).

    Shape each piece into a 4-inch (10cm)ring, and put it on the baking sheet. Repeat with the remaining dough. Cover the baking sheet with a clean cloth, put it in a warm place, and let the dough rise for another 30 minutes.

  5. Preheat the oven to 425F/220C.

  6. Put about 6 cups (2l) of water in a large pot over high heat. When it boils, add 2 tablespoons of barley malt syrup and lower the heat so it simmers steadily.

    Add 3 to 4 bagels to the boiling water at a time and cook, turning once, until they are firm and golden, 1 to 2 minutes total. Remove the bagels from the pot with a slotted spoon and return them to the baking sheet. Repeat with the remaining uncooked bagels.

  7. Sprinkle bagels with your favorite toppings, including sesame seeds, poppy seeds, or dehydrated onion.
  8. Bake the bagels until they are evenly browned, 25 to 30 minutes. Serve warm or toasted.