Claire Saffitz Makes Homemade Bagels

Ingredients

• 6.5 cups Bread Flour (high‑protein bread flour for chewiness)
• 0.5 cup Whole Wheat Flour (optional, adds flavor but reduces chew)
• 2 teaspoons Active Dry Yeast (for leavening)
• 2 tablespoons Barley Malt Syrup (adds classic malt flavor; can substitute molasses)
• 2 teaspoons Kosher Salt (seasoning for dough)
• 1.75 cups Water (warm (about 110°F) for activating yeast)
• 1 tablespoon Olive Oil (adds a little richness to the dough)
• 1 tablespoon Baking Soda (added to boiling water for a shiny, crackly crust)
• 2 tablespoons Sesame Seeds (everything topping)
• 2 tablespoons Poppy Seeds (everything topping)
• 2 tablespoons Dried Onion Flakes (everything topping)
• 1 tablespoon Caraway Seeds (everything topping)
• 1 tablespoon Coarse Sea Salt (everything topping)

Instructions

1. Proof the Yeast

   Combine the active dry yeast, 2 Tbsp barley malt syrup, and 1 ½ cups warm water (about 110°F) in the mixing bowl. Stir gently and let sit until foamy, about 5 minutes.

   Time: PT5M

   Temperature: 110°F

2. Mix Dry Ingredients

   In the same bowl add the bread flour, whole‑wheat flour (if using), kosher salt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough by Hand

   Turn the dough onto a lightly floured surface. Knead using a push‑fold‑turn motion for 15–20 minutes until the dough is smooth, tacky but not sticky.

   Time: PT20M

4. First Rise

   Place the dough back in the bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.

   Time: PT1H

5. Divide and Pre‑Shape

   Punch down gently, then divide the dough into 12 equal pieces (≈4 oz each). Roll each piece into a smooth ball and let rest 5 minutes.

   Time: PT10M

6. Shape Bagels

   Using the traditional method, roll each ball into a rope, form a ring, and pinch the ends together. Place seam‑side down on parchment‑lined sheet trays.

   Time: PT5M

7. Cold Second Rise

   Cover the trays loosely with plastic wrap, then place a damp towel over the top. Refrigerate for at least 4 hours, preferably 6 hours, until the bagels have puffed slightly.

   Time: PT6H

   Temperature: 4°C

8. Prepare Boiling Bath

   Fill a large pot with water, bring to a gentle boil, then stir in ¼ cup barley malt syrup and 1 Tbsp baking soda. Reduce to a low boil.

   Time: PT10M

   Temperature: 212°F

9. Boil the Bagels

   Using a slotted spoon, lower 6 bagels at a time into the boiling water. Boil 30 seconds per side (total ~1 minute). Remove and immediately dip both sides into the mixed topping blend.

   Time: PT5M

   Temperature: 212°F

10. Bake

    Preheat the oven to 450°F. Transfer the boiled, topped bagels onto a middle rack and bake 18–20 minutes, until deep golden brown and crisp.

    Time: PT20M

    Temperature: 450°F

11. Cool and Serve

    Remove bagels and place on a cooling rack for 10 minutes before slicing. Serve fresh or toast lightly if desired.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g