Handmade Classic Bagel｜Dough Basics｜Nadia L

Start by making the sponge: combine 180 grams of bread flour, 1.6 grams of instant yeast, and 200 grams of warm water in a bowl. Stir well and cover, then set aside for fermentation.

Let the sponge ferment at room temperature for 1 hour or in the fridge for 12 to 24 hours.

After fermentation, add 180 grams of bread flour, 1.6 grams of instant yeast, 4 grams of honey, and 6 grams of sea salt to the sponge. Mix thoroughly with a spatula and your hands, ensuring not to add any water or flour if the dough seems too dry or wet.

Knead the dough in the bowl and then on a working surface for 8 to 10 minutes without adding any flour or liquid. Once kneaded, place it back in the bowl, cover, and let it proof for 1 hour to overnight.

Once the dough has doubled in size, use a scrapper to deflate it and prepare to shape the bagels.

Divide the dough into portions of your desired weight (70 to 140 grams). Shape each portion into a bagel by either rolling it into a rope and connecting the ends or by poking a hole in the middle and enlarging it with your fingers.

Cover the shaped bagels with a clean kitchen towel and let them rest for 15 minutes.

Prepare to boil the bagels: in a pot, add 1000 grams of water, 18 grams of honey, and 5 grams of baking soda. Bring to a boil.

Carefully add the bagels to the boiling water. Boil for 30 seconds on each side (1 minute total), then remove and let them dry on a clean kitchen towel.

Place the boiled bagels on a baking pan, brush the tops with 30 grams of egg white, and sprinkle with 30 grams of sesame seeds or other desired toppings.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and bake the bagels for 20 minutes.

Once baked, let the bagels cool before serving.

Equipment Needed

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