Chewy, golden, and deeply satisfying, these boiled-and-baked bagels deliver that classic dense crumb and glossy crust you'd expect from a proper bagel shop. The entire recipe is built around bread flour, which means there's no rye involved at any stage — from the dough to the boiling liquid to the optional toppings. That matters more than it sounds, because store-bought bagels frequently include rye flour or are produced in facilities where cross-contact is a real concern. Here, you control every ingredient from start to finish. The double-dip method — boiling first, then baking at high heat — is what gives these bagels their signature chew and that beautifully burnished exterior. Barley malt syrup adds a subtle, slightly sweet depth to both the dough and the boiling water, and a finish of sesame seeds, poppy seeds, or everything seasoning takes them over the top. Once you pull a fresh batch from the oven and hear that hollow tap on the bottom, you'll understand why homemade bagels are worth every step.
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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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