Homemade bagels | boiled New York / Montreal style hybrid

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is budget-friendly.

malt syrup

💰Cheaper: honey

Honey can be a more accessible sweetener.

Mix together the warm water, honey (or syrup), and yeast in a large mixing bowl; let it bloom until bubbly.

Stir in the salt and flour, then knead the dough, adding more flour as needed until smooth and elastic.

Cover the dough and let it rise until doubled in size, about 1-2 hours.

Punch down the dough and divide it into 12 pieces; roll each piece into a smooth ball.

Pinch a hole in the middle of each ball and stretch it to form a bagel shape.

Place shaped bagels on baking sheets dusted with flour or cornmeal; cover and let proof for 20 minutes or refrigerate for up to two days.

Bring a wide pot of water to a boil with a squeeze of honey/syrup; boil bagels in batches for 1-2 minutes per side.

Dip or brush the tops of the bagels with egg wash before adding toppings.

Bake at 425ºF/220ºC convection or 450ºF/230ºC conventional until brown and crispy, about 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens