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Homemade Bagels with Maple Syrup and Sea Salt Recipe

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This Homemade Bagels recipe guides you through creating classic, chewy bagels from scratch using simple ingredients like bread flour, active dry yeast, and maple syrup. The process includes making the dough, shaping the bagels, boiling them briefly in flavored water for that iconic chewy crust, and optionally adding a shiny egg wash before baking. Perfect for breakfast or a snack, these bagels can be customized with your favorite toppings.

Ingredients

Scale

Dough

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

Poaching Water

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

Toppings (optional)

  • 1 egg white
  • 1 tablespoon water

Instructions

  1. Activate the yeast: In a small bowl, mix the warm water with the yeast and 1 tablespoon of maple syrup or barley malt syrup. Let this sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
  2. Make the dough: In a large mixing bowl, combine the bread flour and sea salt. Pour in the yeast mixture and stir until a dough forms. Knead the dough on a floured surface for 8-10 minutes until it is smooth and elastic.
  3. First rise: Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
  4. Shape the bagels: Punch down the risen dough and divide it into equal portions (typically 8-10). Shape each portion into a ball, then poke a hole through the center with your finger and gently stretch to form the classic bagel shape.
  5. Second rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover and let them rest for about 20-30 minutes until they puff slightly.
  6. Prepare the poaching water: In a large pot, bring water to a boil and add 1½ tablespoons maple syrup, 2 teaspoons baking soda, and ½ tablespoon salt. Reduce the heat to maintain a gentle boil.
  7. Boil the bagels: Carefully drop the bagels into the boiling water in batches. Boil for about 1 minute on each side to develop a shiny, chewy crust.
  8. Optional egg wash: Beat the egg white with 1 tablespoon of water. Remove the bagels from the water with a slotted spoon, place them back on the baking sheet, and brush the tops with the egg wash for a glossy finish.
  9. Bake: Preheat the oven to 425°F (220°C). Bake the bagels on the baking sheet for 20-25 minutes or until golden brown and cooked through.
  10. Cool and serve: Remove the bagels from the oven and let them cool on a wire rack. Enjoy fresh with your favorite spreads or toppings.

Notes

  • You can substitute barley malt syrup with an equal amount of maple syrup or honey if preferred.
  • Ensure the water is warm, not hot, when activating yeast to avoid killing the yeast.
  • Boiling bagels briefly before baking gives them their traditional chewy texture and shiny crust.
  • The egg white wash is optional but helps achieve a golden, glossy bagel surface.
  • Store leftover bagels in an airtight container or freeze them for longer shelf life.

Find it online: https://amandafood.com/homemade-bagels-with-maple-syrup-and-sea-salt-recipe/