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In a large mixing bowl, combine the all-purpose flour, instant yeast, fine sea salt, and granulated sugar. Whisk together until well combined.

Add the blood temperature water to the dry ingredients. Mix with a wooden spoon or spatula until a rough, shaggy dough forms. Ensure all the flour is incorporated.

Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 20 minutes. This allows the flour to fully hydrate.
After the initial rest, uncover the dough. With wet hands, perform a quick fold: gently pull a portion of the dough from the edge, stretch it up, and fold it over the center. Rotate the bowl and repeat this process 4-6 times until the dough starts to gain some structure.

Pour the neutral oil over the dough in the bowl. Gently turn the dough to coat it in the oil. Re-cover the bowl with plastic wrap and let the dough rest for an additional 30 minutes at room temperature. This oil-rest method helps develop a smooth, elastic dough without extensive kneading.

While the dough is resting, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Once the dough has proofed and significantly increased in size, gently transfer it to a lightly floured clean surface. Avoid deflating it too much.

Divide the dough into 6 equal portions. For a chewier bagel, flatten each portion with the palm of your hand to gently squeeze out any large air bubbles.

Roll each flattened dough portion into a log, about 6-8 inches long. Pinch the seams tightly along the length of the log to prevent unraveling during boiling and baking.

Shape each log into a ring (bagel) by bringing the ends together and firmly pinching them to create a secure seam. Ensure the hole in the center is large enough, as it will shrink during cooking.

Prepare the boiling water: In a large pot, bring 8 cups of water to a rolling boil. Add the barley malt syrup (or treacle or honey) to the boiling water and stir to dissolve. This adds flavor, color, and helps create the signature chewy crust.

Carefully place 2-3 shaped bagels into the boiling water, ensuring not to overcrowd the pot. Boil for 1-2 minutes per side for a chewier bagel, or 30-60 seconds per side for a slightly softer texture. The longer they boil, the chewier they will be.

Using a slotted spoon, remove the boiled bagels from the water, allowing excess water to drain. Immediately place them onto the prepared parchment-lined baking sheet.

Sprinkle the tops of the boiled bagels generously with your desired toppings, such as everything bagel seasoning. Repeat steps 12 and 13 with the remaining bagels.

Bake the bagels in the preheated oven for 18-22 minutes, or until they are golden brown and cooked through. Allow them to cool slightly on a wire rack before serving.


In a large mixing bowl, combine the all-purpose flour, instant yeast, fine sea salt, and granulated sugar. Whisk together until well combined.

Add the blood temperature water to the dry ingredients. Mix with a wooden spoon or spatula until a rough, shaggy dough forms. Ensure all the flour is incorporated.

Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 20 minutes. This allows the flour to fully hydrate.
After the initial rest, uncover the dough. With wet hands, perform a quick fold: gently pull a portion of the dough from the edge, stretch it up, and fold it over the center. Rotate the bowl and repeat this process 4-6 times until the dough starts to gain some structure.

Pour the neutral oil over the dough in the bowl. Gently turn the dough to coat it in the oil. Re-cover the bowl with plastic wrap and let the dough rest for an additional 30 minutes at room temperature. This oil-rest method helps develop a smooth, elastic dough without extensive kneading.

While the dough is resting, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Once the dough has proofed and significantly increased in size, gently transfer it to a lightly floured clean surface. Avoid deflating it too much.

Divide the dough into 6 equal portions. For a chewier bagel, flatten each portion with the palm of your hand to gently squeeze out any large air bubbles.

Roll each flattened dough portion into a log, about 6-8 inches long. Pinch the seams tightly along the length of the log to prevent unraveling during boiling and baking.

Shape each log into a ring (bagel) by bringing the ends together and firmly pinching them to create a secure seam. Ensure the hole in the center is large enough, as it will shrink during cooking.

Prepare the boiling water: In a large pot, bring 8 cups of water to a rolling boil. Add the barley malt syrup (or treacle or honey) to the boiling water and stir to dissolve. This adds flavor, color, and helps create the signature chewy crust.

Carefully place 2-3 shaped bagels into the boiling water, ensuring not to overcrowd the pot. Boil for 1-2 minutes per side for a chewier bagel, or 30-60 seconds per side for a slightly softer texture. The longer they boil, the chewier they will be.

Using a slotted spoon, remove the boiled bagels from the water, allowing excess water to drain. Immediately place them onto the prepared parchment-lined baking sheet.

Sprinkle the tops of the boiled bagels generously with your desired toppings, such as everything bagel seasoning. Repeat steps 12 and 13 with the remaining bagels.

Bake the bagels in the preheated oven for 18-22 minutes, or until they are golden brown and cooked through. Allow them to cool slightly on a wire rack before serving.
