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Homemade Maple Bagels with Everything Bagel Seasoning Recipe

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4.4 from 77 reviews

  • Author: Sky
  • Total Time: Overnight plus approximately 1 hour 30 minutes in the morning
  • Yield: 8 bagels

Description

This homemade bagel recipe delivers chewy, golden bagels with a perfectly crisp crust, made from scratch with a simple dough, an overnight fermentation for enhanced flavor, and a classic boil-and-bake method. Sweetened slightly with maple syrup or barley malt, these bagels are perfect for customizing with your favorite toppings and ideal for breakfast, brunch, or snacks.

Ingredients

For the dough

  • 1 tablespoon maple syrup or barley malt syrup
  • 1 (¼-ounce) package active dry yeast (2¼ teaspoons)
  • 1¼ cups warm water
  • 540 grams bread flour
  • 2 teaspoons sea salt

For the poaching water

  • 1½ tablespoons maple syrup
  • 2 teaspoons baking soda
  • ½ tablespoon salt

For the toppings (optional)

  • 1 egg white
  • 1 tablespoon water
  • Everything Bagel Seasoning, for sprinkling

Instructions

  1. Prepare the dough: In a small bowl, combine the maple syrup, yeast, and warm water; proof for 5 minutes until the mixture is foamy indicating the yeast is activated.
  2. Mix the dough: Attach a dough hook to a stand mixer and add bread flour, sea salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes until dough forms a smooth, slightly tacky ball. If the dough feels too dry after 3 minutes, add 1 tablespoon water gradually.
  3. Knead and proof: Transfer the dough to a clean surface and knead by hand for 2 to 3 minutes until smooth. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rise in a warm spot for 60 to 90 minutes, until it roughly doubles in size.
  4. Shape bagels: Lightly grease two baking sheets and line with parchment paper. Turn dough onto a clean unfloured surface and divide into 8 equal pieces. Roll each piece into a ball, then roll into a 9-inch rope. Fold the rope around your fingers to overlap ends by 2 inches, then seal by rolling your hand on the countertop.
  5. Refrigerate overnight: Place shaped bagels on prepared sheets, dust lightly with flour, cover with plastic wrap, and refrigerate overnight to develop flavor and structure.
  6. Morning proof and preheat oven: Let bagels rest at room temperature for 1 hour. Preheat oven to 450°F (232°C).
  7. Float test: Place one bagel in a small bowl of water; it should float. If it sinks, proof dough for another 30 minutes until it floats.
  8. Prepare poaching water: In a large pot, bring 2 quarts of water to boil with maple syrup, baking soda, and salt.
  9. Boil bagels: Boil bagels in batches of 3 for 1 minute on each side, adjusting heat to prevent boiling over. Transfer boiled bagels back to baking tray, flipping them so the smooth side is on top.
  10. Apply egg wash and toppings (optional): If desired, mix egg white and water, brush the bagels, then sprinkle with everything bagel seasoning.
  11. Bake: Bake in the preheated oven for 30 minutes until golden brown and crusty.

Notes

  • Use bread flour for better gluten development leading to the classic bagel chewiness.
  • The overnight refrigeration step is key for flavor and texture development.
  • Boiling bagels prior to baking creates the characteristic shiny crust.
  • You can substitute barley malt syrup if desired for a traditional bagel sweetness.
  • Do not skip the float test; it ensures the dough is properly proofed before boiling.
  • Everything bagel seasoning adds great flavor, but plain bagels are also delicious.
  • This recipe requires a stand mixer with dough hook for best dough texture.
  • Prep Time: 1 hour (plus overnight resting time)
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Boiling and Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/homemade-maple-bagels-with-everything-bagel-seasoning-recipe/