Guys, you have to try this bagel recipe – it’s so good! Honestly, I’ve always been intimidated by bread making but these homemade bagels are phenomenal – they’re chewy, slightly dense with a thin crisp on the exterior, true marks of a good New York bagel. Homemade bagels are so delicious, you must try!

There are a few things to note in this recipe:

1. Bread flour: you must you bread flour, and you CANNOT substitute with plain flour. Bread flour has higher protein levels which gives your bread structure. You need at least 12% protein in your flour, check the nutrition table at the back of your flour packet.
2. Yeast: this recipe uses instant dry yeast which is a lot more beginner friendly. I highly recommend the Sal brand but you cannot find it, it’s no big deal – just use the best yeast you could find.
3. Boiling the dough: Yes, bagels are actually boiled before baked! That’s what gives it its chewy texture!
4. Malt syrup: malt syrup is needed to make the boiling water to boil your bagels. It gives the bagels flavour and a slight sweetness to them. If you cannot find it, you can substitute it with golden syrup.

Ingredients

Bagels:
400g bread flour
240g warm water
25g sugar or honey
5g instant dry yeast
10g salt
2 tbsp barley malt syrup
1 tsp baking soda

Breakfast Fillings: (for 1 bagel)
2 eggs, cooked to your liking
1 rasher of bacon, fried til crispy
1/4 avocado, sliced
Cream cheese

Method

1. In a small bowl, combine your warm water, yeast and the 25g of honey/sugar. Stir to dissolve, cover and let sit for 5 mins or until it’s foamy on the surface.
2. In a large bowl, mix together the bread flour and salt. Then pour in the yeast mixture and with a wooden spoon, mix until it just comes together. Pour everything out on a clean surface and knead for 15 minutes. [If you are using a standmixer then mix on a med-high speed for 8 minutes and then knead with your hands for 5 minutes.] The dough should get smoother and slightly softer as you knead. Transfer the dough back into the bowl, cover and let proof for 2 hours or until doubled in size.
3. Cut 6 squares of parchment paper, 1 for each of your bagels. Once the dough is proofed, punch the dough and divide into 6 equal portions or 109g for each ball. Cover the dough balls while you shape one at a time.
4. Shaping: To get the classic NY bagel look, roll a dough ball into an even snake around 20cm/8inch long. Flatten one end (~3cm/1inch) of the snake, blend the snake into a circle and use the flattened end to seal the circle. Or you could just poke a hole into each ball with your finger to form a donut shape. Place each bagel onto a sheet of parchment paper you’ve prepared and repeat with the remaining dough balls. Cover and let proof for 1 hour or until the bagels are puffy.
5. Once proofed, pre-heat your oven to 220C/430F.
6. Boiling: bring a medium pot of water to a boil and add in the barley malt syrup and baking soda. Once your water is at a rolling boil, carefully drop in a few bagels at a time and slowly peeling off the parchment paper. Boil for 30-40 seconds then flip and boil for another 30-40 seconds. Remove the bagels with a slotted spoon onto a lined baking tray. Immediately add any bagel topping of your choice (everything bagel seasoning, sesame or leave plain) while it’s wet so the seasoning will stick. Repeat for all the bagels.
7. Bake for 19-20 minutes or until golden brown. Let cooled slightly then enjoy!
8. Breakfast Bagels: Split your freshly baked bagels in half and (optional) toast. Spread generously with cream cheese, then topped with your eggs, salt & pep, bacon and avocado slices. Enjoy!