These homemade bagels start with a simple yeasted dough — warm water, a touch of sugar, and bread flour worked together until it turns smooth, stiff, and springs back under the hands. A spoonful of barley malt syrup or honey in both the dough and the boiling water gives them that unmistakable deep, malty sweetness and helps the crust turn glossy and dark in the oven. Shaping each piece into a taut ball before stretching a hole through the center is what gives these their classic, chewy ring shape. The quick dip in a baking soda bath before baking is the real secret to that shiny, blistered crust and dense, chewy interior bagel shops are known for. A brush of beaten egg white right before baking helps sesame seeds, poppy seeds, or everything seasoning cling to the top for extra crunch and flavor in every bite. Baked at high heat until deeply golden and hollow-sounding when tapped, these are a satisfying weekend baking project that works well for anyone watching their added salt intake.
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In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the bread flour, salt, and 1 tbsp barley malt syrup to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl. The dough should feel firm and only slightly tacky — stiffer than a typical bread dough.
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