Ben Johnson

Breville Bakery Chef™ Stand Mixer

High-quality plastic wrap

1/2 Sheet pan(s)

Parchment paper

Large pot(s)

Baking/Cooling rack(s)

Oven

Nonstick cooking spray

Water

Bread flour

Active dry yeast

Sugar

Diastatic malt powder

Salt

Malt syrup

Baking soda

Black sesame seeds

Onion flakes

Salt, Maldon flake

Poppy seed

Sesame seeds

Dried garlic flakes

In a stand mixer bowl, combine [g 350] water, [g 250] of the flour, and the active dry yeast. Cover the bowl with plastic wrap or a damp cloth and let the mixture proof at room temperature until it doubles in size
and makes frothy bubbles that collapse when you tap the bowl on the countertop. This takes about two to three hours. (Look for a foam that resembles the one on a root beer float. If you don’t see this yet, just give the yeast a bit more time to work its magic.)

Make the sponge; proof yeast

In a bowl, combine the remaining [g 400] of bread flour with sugar, diastatic malt powder, and salt.

Reattach the bowl containing the sponge (from Step 1) to the stand mixer and fasten on the dough hook. Set the mixer to low. Gradually spoon in the dry ingredients and let the dough mix until it becomes stretchy and smooth and pulls away from the sides of the bowl, about 15 to 20 minutes. (This will be rough work for your stand mixer.)

Cover the bowl with a damp cloth and let the dough cool in the fridge for 20 minutes.

Add the dry ingredients

Line a half-sheet pan with parchment paper and coat with nonstick spray. Cover with plastic wrap.

Working quickly to keep the dough cool, divide it into 65 g portions and set them on the pan. Keep the entire sheet covered as you work, tucking each new portion underneath the plastic wrap to keep any crust from forming.

Cut into 65 g portions

Form the portions into balls. Here’s how we do it:

First, form a dome. Make a circle with one hand, place a piece of portioned dough halfway inside it, and use one finger of your other hand to turn the dough while gradually pushing it through the circle. (See the video for details.) You want to end up with a nice, taut dome.

Next, turn that dome into a ball. Hold the dome with the concave underside facing up. Pinch the dough closed across the “bowl,” then roll the seam on the work surface until smooth. When you finish each piece, return it to its spot under the plastic wrap on the sheet pan.

Form into balls

Cool the dough balls in the refrigerator for 20 minutes.

Cool your jets

Working with one ball at a time, use two fingers to pinch a hole through the center of the dough, turning it while you work. Once you break through the dough, turn it on its side (like a spinning wheel). Stick both of your index fingers through the hole from opposite directions, and spin them around each other, slowly stretching out the hole until you can fit three fingers through it. Return the shaped dough to its covered spot on the tray. (You might need a second tray.)

Allow to proof at room temperature until a dough ring floats when set in a bowl of water. This will take about 20–40 minutes. (If the test ring sinks, proof a bit longer.)

Pinch and roll into bagels!

Make sure the tray(s) are wrapped tightly with plastic wrap, and let them cool in the refrigerator overnight to allow flavors to develop.

Refrigerate overnight to develop flavor

In a large pot over high heat, bring 5 L water, malt syrup, and baking soda to a boil.

Prepare your boiling station

Preheat the oven to [f 425]

In a small mixing bowl, stir together the black sesame seeds, dried onion flakes, flake salt, poppy seeds, sesame seeds, and dried garlic flakes.

Prepare seasoning mix

Working in batches, drop the bagels into the water and boil for 60 seconds, then flip them with a spider strainer or fork and boil for another 60 seconds. Transfer them, smooth sides up, to a wire rack on a half-sheet pan.

Boil for 60 seconds per side

If you’re adding the seasoning mix—or your own choice of toppings—now’s the time to sprinkle it over the tops of the bagels.

Seed ’em

Transfer the bagels to a parchment paper–lined half-sheet pan and move it to the center rack of the preheated oven. 

TIP: If you have a convection oven, use the fan for better browning. 

Bake for seven minutes, spin the tray around to ensure even cooking, and continue baking until bagels have a nice, brown color—about seven more minutes.

Bake

Allow the pipin’ hot bagels to cool for a few minutes, then dig in!

Cool, and eat!

Step 15

These bagels are ridiculously tasty—their chewy texture, soft, springy interiors, and malty-yeasty flavor are all irresistible. But even more irresistible? The way you’ll patiently, lovingly bring the yeast to life with flour and warm water. The way you’ll put away your phone and everything else you’re doing to mold them into little bagel-babies with your own two hands. The way your entire house will smell of freshly baked bread. And, of course, the way your family will gaze adoringly in your direction when you pull these out of the oven on Sunday morning.The key, as with most worthwhile baking projects, is that the process is just as pleasing as the product. Patience and perseverance pay off. You’ll notice several periods of work and rest in this recipe; these encourage the full, complex flavors that only time and fermenting yeast can provide. But, mercifully, this is also a front-loaded recipe, with all the heavy lifting happening on day one, allowing you to wake up at a civilized hour and still have plenty of time to complete the finishing touches—the boiling and the baking—in time for breakfast. The end result is just what you imagine: a kitchen filled with the incredible aroma of homemade bread and that deep satisfaction you get only from making something this impressive from scratch. Oh, and a ridiculously delicious breakfast. And a house full of adoring fans. And fresh bagels for days. The point is: it’s time to make bagels at home. We’re telling you, it’s worth it.

Amazing Chewy Bagels From Scratch