Optimized Homemade Bagel Recipe (Weight Measurements)

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Ingredients

500 g high-protein flour (e.g., King Arthur High Gluten Flour)

360 g warm water (110°F)

6 g active dry yeast (Saf Instant Yeast recommended)

15 g barley malt syrup (for authentic bagel flavor)

10 g diastatic malt powder (enhances crust and texture)

10 g fine sea salt (balances flavor and strengthens dough structure)

Optional toppings: sesame seeds, poppy seeds, or Everything Bagel Seasoning.

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Instructions

1. Activate Yeast

   Mix the warm water, yeast, and malt syrup in a small bowl. Let sit for 5–10 minutes until foamy to ensure the yeast is active.

2. Make Dough

   In a stand mixer fitted with a dough hook, combine the flour, diastatic malt powder, and salt. Gradually add the activated yeast mixture while kneading on medium speed for 8–10 minutes. Perform the windowpane test: stretch a small piece of dough between your fingers; it should form a thin membrane without tearing.

3. First Rise

   Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a damp towel and let rise for 1 hour or until doubled in size. Test by pressing gently with your finger; the dough should spring back slowly.

4. Shape Bagels

   Divide the dough into 8 equal pieces (about 110–115 g each). Roll each piece into a ball, then poke your thumb through the center to create a hole. Stretch slightly to maintain shape during boiling.

5. Proof

   Arrange shaped bagels on parchment-lined trays and cover loosely with plastic wrap or a towel. Proof for 20–30 minutes. Check readiness by pressing gently; an indentation should fill slowly.

6. Boil Bagels

   Preheat your oven to 220°C (425°F). Bring a large pot of water to a boil and add 15 g of barley malt syrup. Boil bagels for 1 minute per side to achieve their signature chewiness and shiny crust.

7. Bake

   Transfer boiled bagels to a parchment-lined baking sheet. Add toppings if desired (press them gently onto the bagels). Bake for 20–25 minutes until golden brown and crisp.

8. Key Tips

Gluten Development: Use the windowpane test after kneading to ensure proper gluten development without overworking the dough.

Proofing: Monitor closely; under-proofed dough springs back quickly when pressed, while over-proofed dough collapses.

Diastatic Malt Powder: Use sparingly—about 1–2% of flour weight—to avoid gummy texture or flat bagels.