• 19.25 ounces bread flour (3 1/2 cups) [530g]
  • 1/4 ounce instant dry yeast (2 1/2 teaspoons; or 1 envelope active dry) [7g]
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 12 ounces hot water (1 1/2 cups, 120°–130°F) [340g]
  • 1 1/2 tablespoons malt syrup (for the boiling water; alternatively, you can use 1 1/2 tablespoons sugar)
  • 1 egg beaten with 1 teaspoon water (optional, for toppings)


  1. Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more.
  2. Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour.
  3. After dough has risen but before you divide and shape it, prepare your water bath: Add the malt syrup to 6 quarts of water over high heat and let it come to a boil as you continue with the following steps.
  4. Preheat the oven to 400°F.
  5. After dough has doubled in bulk, turn it out onto a lightly floured work surface and press down with your fingers to expel the gases. Divide dough into 6 equal portions (original recipe calls for 10, but they are very small).
  6. Ball a portion of dough, then roll it into a “rope” about 7 inches long and about 1 inch thick. (tip: taper the ends slightly in preparation for the next step)
  7. Wrap the dough around the back of two or three of your fingers, overlapping the ends in front of your fingers. Place your hand, along with the dough, palm-down on the work surface and roll dough back and forth until ends crimp and seal together. Place dough ring under a span of plastic wrap while you repeat rope-and-loop process with remaining dough portions.Tip: You can brush a little water on the ends to help them stick, but this dough is wet enough that it usually comes together without help.
  8. Allow bagels to rise again for 10 minutes. At this point, your malt syrup–water should be boiling. Use a skimmer or slotted spoon to carefully add bagels, one at a time, to the water (Note: no more in the pot than 3 at a time). Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark.Tip: The original recipe calls for this second rising, but I often skip it. I’ve found it makes very little, if any, noticeable difference.
  9. Remove bagels from water with skimmer or slotted spoon to a clean kitchen towel. Pat dry.If making plain bagels, proceed to Step 11.
  10. For bagel toppings: Place bagels on wire cooling rack set over a rimmed baking sheet. Brush bagel tops with egg-water mixture. Shake on desired toppings. We typically make Everything Seasoning for bagels.The baking sheet will collect excess dry toppings (such as sesame or poppy seeds). Simply pour them back into their containers for reuse.
  11. Place bagels on prepared baking sheet. Bake until light brown and shiny, 15 to 20 minutes. Flip, and bake until reverse side is golden-brown and shiny, about 10 minutes more.

Recipe from Serious Eats.