She Strengthens

The Elusive Perfect Bagel: A Quest for Authenticity

In today’s world, it’s easy to get bogged down in the sea of bland, mass-produced bagels that flood our bakeries and coffee shops. But what if you could create a truly authentic, crackly, and chewy bagel in the comfort of your own home? We embarked on a mission to do just that, and after baking nearly 100 bagels, we’re confident that our recipe produces the best in the West.

The Essential Ingredients

To achieve that distinctive maltiness, you’ll need malt syrup, a natural sweetener made from a mash of corn and barley. You can find it in natural food stores or online. Combine it with high-gluten flour, yeast, water, salt, and sugar for a truly traditional bagel flavor and texture.

Game Plan

These bagels are best consumed within an hour of baking, but they’ll keep well for 2-3 days in a cotton or paper bag. Simply warm or toast them before serving. You can also freeze them for up to a month; just slice, store in a freezer bag, and thaw as needed.

Recipe

Yield: 12 bagels
Difficulty: Medium
Total Time: 2 hours 15 minutes
Active Time: 35 minutes

Ingredients:

• 1 1/2 cups tepid water (105°F to 110°F) plus 1 tablespoon for the egg wash
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 4 cups bread flour
• 2 tablespoons malt syrup
• 2 teaspoons kosher salt
• 4 teaspoons granulated sugar
• 1 large egg white
• Sesame seeds, poppy seeds, or coarse salt for topping

Instructions

1. Activate the Yeast
   Combine 1 1/2 cups of tepid water and yeast in a bowl, stirring to dissolve completely. Set aside.
2. Mix the Dough
   Combine flour, malt syrup, salt, and sugar in a stand mixer fitted with a dough hook attachment. Add the yeast mixture, scraping any undissolved yeast out of the bowl. Mix on low until the dough looks shredded, about 2 minutes. Increase the speed to medium-low and continue mixing until the dough is stiff, smooth, and elastic, about 8-9 minutes more.
3. Rise and Rest
   Shape the dough into a ball, place it in a large oiled bowl, and turn to coat in oil. Cover with a damp towel and let rise in a warm place for 20 minutes, or until noticeably puffy and springy to the touch.
4. Shape the Bagels
   Divide the dough into 12 equal pieces, about 3 ounces each. Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap by about 1 inch, and press to join. Widen the hole in the middle to about the size of a quarter. Cover and let rest for 10 minutes.
5. Boil and Bake
   Boil the bagels 3-4 at a time in simmering water for about 30 seconds on each side, or until they have a shriveled look. Remove to a baking sheet lined with parchment paper, brush with egg wash, and sprinkle with desired toppings. Bake at 425°F for 10-15 minutes, or until deep caramel in color and crispy on the bottom and top.
6. Cool and Enjoy
   Let the bagels cool on a rack for at least 30 minutes to allow the interiors to finish cooking and the crusts to form a chewy exterior. Serve warm or toasted, and enjoy the fruits of your labor!