Everything Bagels (Wood-Fired)

Ingredients

• 5 cups Bread flour (High‑protein flour for strong gluten development)
• 1 cup Rye flour (Whole‑grain rye adds subtle pumpernickel flavor)
• 1 tsp Instant yeast (Provides rise; can be mixed directly into dough)
• 2 tsp Kosher salt (2% of total flour weight (~14 g))
• 480 g Water (Lukewarm (≈70 °F/21 °C) for ideal dough temperature)
• 3 tbsp Barley malt syrup (Adds sweetness and deep color to the crust; can substitute molasses)
• 2 tbsp Everything bagel topping mix (Blend of poppy seeds, sesame seeds, dried onion, garlic, and salt)
• 2 tbsp Cornmeal (Prevents sticking on parchment)
• 1 tbsp Neutral oil (e.g., vegetable oil) (Lightly oil parchment before dusting with cornmeal)

Instructions

1. Measure dry ingredients

   Weigh 600 g bread flour (≈5 cups) and 120 g rye flour (≈1 cup) into the mixer bowl. Add 14 g kosher salt (≈2 tsp) and 3 g instant yeast (≈1 tsp).

   Time: PT5M

2. Add water and knead

   Create a well in the dry mix, pour in 480 g lukewarm water (≈70 °F). Start the mixer on the lowest speed, let it incorporate, then knead on low for 5–10 minutes until the dough is smooth, firm and slightly tacky.

   Time: PT15M

3. First bulk fermentation

   Cover the bowl with a damp towel and let the dough rise at room temperature until it expands about 50‑100 % (roughly 1.5 hours).

   Time: PT1H30M

   Temperature: 70°F

4. Cold retard (overnight)

   After the bulk rise, gently deflate, reshape into a smooth ball, cover tightly, and place in the refrigerator overnight (8‑12 hours).

   Time: PT0M

5. Portion dough

   Remove dough from the fridge, divide into 11 equal pieces (~115 g each, about 4 oz). Use the scale for precision.

   Time: PT10M

6. Pre‑shape balls & bench rest

   Roll each piece into a tight ball, place seam‑side down on a lightly oiled parchment sheet. Cover and let rest 15 minutes to relax the gluten.

   Time: PT15M

7. Shape bagels

   Press a thumb‑sized hole in the center of each ball, gently stretch to a 2‑inch diameter ring, then flatten slightly. Place on parchment dusted with cornmeal and a drizzle of oil.

   Time: PT15M

8. Second proof

   Cover the shaped bagels with a clean kitchen towel and let them proof at room temperature until they look slightly puffed, about 30 minutes.

   Time: PT30M

   Temperature: 70°F

9. Prepare boiling solution

   Fill a large stockpot with water, bring to a gentle boil, then stir in 3 tbsp barley malt syrup until dissolved (color should resemble strong black tea).

   Time: PT10M

10. Boil bagels

    Using a slotted spoon, lower 2‑3 bagels into the boiling syrup solution. Boil 45 seconds per side (total ~1½ minutes), then lift and let excess drip. Immediately toss in the everything topping mix so the seeds adhere.

    Time: PT5M

11. Bake in wood‑fired oven

    Preheat wood‑burning oven to about 500 °F (or 475 °F in a home oven). Place the parchment sheet with bagels on the oven floor, bake 8 minutes, rotate, then bake another 7‑8 minutes until crust is deep golden‑brown.

    Time: PT15M

    Temperature: 500°F

12. Cool and serve

    Remove bagels, transfer to a cooling rack, let cool 10 minutes before slicing. Serve fresh with cream cheese, lox, onion, capers, or any toppings you like.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour (add 2% vital wheat gluten)
• Instead of Rye flour: Whole‑wheat flour
• Instead of Instant yeast: Active dry yeast (use 2× amount)
• Instead of Kosher salt: Sea salt
• Instead of Barley malt syrup: Molasses, Dark corn syrup
• Instead of Everything bagel topping mix: Plain sesame seeds, Poppy seeds only
• Instead of Cornmeal: Semolina
• Instead of Neutral oil (e.g., vegetable oil): Melted butter

Equipment Needed

• Stand mixer with dough hook
• Digital kitchen scale
• Large mixing bowl
• Baking sheet or sheet tray (2)
• Parchment paper
• Large stockpot or Dutch oven
• Slotted spoon
• Thermometer (oven‑safe)
• Wood‑burning oven (or conventional oven preheated to 500 °F)
• Brush for oiling parchment (optional)
• Cooling rack (optional)
• Sharp serrated knife (optional)
• Cutting board (optional)

Critical Steps — Do Not Skip

• Develop gluten through proper kneading and low‑speed mixing
• Bulk fermentation and overnight cold retard for flavor
• Bench rest before final shaping
• Shaping with an oversized hole to allow expansion
• Boiling in barley‑malt syrup solution
• High‑heat baking in a wood‑fired oven

Chef Tips from the Video

• Mix on the lowest speed of the stand mixer to avoid overheating the motor with stiff dough.
• Use a dough whisk or tapered dowel to create a clean, even hole.
• Perform the float test: a properly proofed bagel will float in water before boiling.
• Rotate the bagels halfway through baking for uniform color in a wood‑fired oven.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped bagels for up to 2 months; reheat by toasting.

Room temperature: Best eaten the same day; can sit uncovered for up to 1 day.

Make-Ahead Tips

• Prepare the dough the night before and refrigerate; shape and freeze bagels for later use.
• The everything topping can be made in bulk and stored in an airtight jar.
• If you lack a wood‑fired oven, a conventional oven preheated to 500 °F works well.