How to Make Perfect Bagels at Home | Serious Eats

Whisk together a little bit of flour and water until smooth.

Cook the flour and water mixture on medium heat until it thickens to a consistency similar to thick mashed potatoes.

Transfer the cooked paste onto a plate, cover with plastic wrap, and cool to room temperature or refrigerate.

In a food processor, combine flour, sugar, instant dry yeast, and salt for a few seconds.

Add the cooled flour paste and water to the food processor and process for about 90 seconds until the dough forms a smooth elastic ball.

Check the dough; if it tears easily, continue processing until it stretches without tearing.

Turn the dough out onto a clean counter and divide it into 8 equal pieces, each about 3 ounces.

Shape each piece into a rough ball and let them relax for about 15 minutes.

Prepare a parchment-lined baking sheet and lightly grease it with pan spray.

Shape the relaxed dough into bagels by poking a hole in the center and stretching it into a ring about 3.25 inches in diameter.

Place the shaped bagels on the prepared baking sheet and refrigerate overnight.

Bring a pot of water to a boil and add a generous splash of barley malt syrup.

Boil each bagel for about 30 seconds on each side, then transfer them to the parchment-lined baking sheet.

Bake the bagels in the oven until golden brown and cooked through.

Allow the bagels to cool before slicing.

Equipment Needed

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