Homemade bagels have a reputation for being fussy, but this recipe breaks it down into completely manageable steps that deliver the real deal — chewy, golden, and satisfying in a way that no store-bought version can match. The dough is built entirely on bread flour, so there's no rye or alternative grain hiding anywhere in the mix, making it a genuinely safe choice for anyone navigating a rye sensitivity or intolerance. What gives these bagels their signature chew and glossy crust is the boiling step, where each round gets a quick bath in water spiked with barley malt syrup, baking soda, and sugar before hitting a blazing hot oven. That process is what separates a true bagel from a bread roll with a hole in it, and it's completely achievable at home. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything bagel seasoning adds that classic deli-counter finish. Once you pull these off the rack and let them cool just long enough to slice, you'll understand why people make them from scratch.
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In the bowl of a stand mixer, combine the warm water, yeast, and 1 1/2 tsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
Add the bread flour and salt to the yeast mixture. Mix on low speed with the dough hook for 2 minutes to bring the dough together, 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 not tacky — stiffer than a typical bread dough.
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