Ingredients:

  • 4 cups (500g) Bread Flour
  • 1 ½ cups (360ml) Warm Water (about 105°F/40°C)
  • 2 teaspoons Active Dry Yeast
  • 1 tablespoon Malt Syrup or Honey
  • 2 teaspoons Fine Sea Salt
  • Large pot of Water (for boiling)
  • 1 tablespoon Baking Soda (for boiling bath)
  • 1 tablespoon Malt Syrup or Brown Sugar (for boiling bath)
  • 4 tablespoons Everything Bagel Seasoning Mix
  • 1 large Egg, whisked with 1 teaspoon of water (for egg wash)

Instructions:

  1. Activate Yeast: Combine warm water, yeast, and malt/honey in a bowl. Let sit for 5–10 minutes until foamy.
  2. Mix Dough: In a large bowl, whisk flour and salt. Add the yeast mixture. Mix until a shaggy mass forms.
  3. Knead: Knead for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. Bulk Fermentation (Initial Rise): Place dough in an oiled bowl, cover, and let rise at room temperature for 1 hour.
  5. Divide and Shape: Punch down the dough. Divide into 8 equal pieces. Roll each piece into a smooth ball, then poke a hole through the centre, stretching the hole gently to about 1.5 inches wide.
  6. Cold Proof (The Flavour Builder): Place shaped bagels on parchment-lined trays, cover loosely, and refrigerate for a minimum of 12 hours, up to 24 hours.
  7. Preheat & Prep Bath: Preheat oven to 425°F (220°C). Bring the large pot of water, baking soda, and malt/sugar to a rolling boil.
  8. Boil: Gently drop 2–3 bagels into the boiling water. Boil for 30 seconds per side.
  9. Apply Topping: Remove bagels with a slotted spoon, drain briefly, and immediately dip the top side into the egg wash, then press firmly into the Everything Seasoning mix.
  10. Bake: Place seasoned side up on prepared baking sheets. Bake for 18–22 minutes, rotating the tray halfway through, until deeply golden brown and shiny.
  11. Cool: Transfer immediately to a wire rack to cool completely before slicing.