So let's get started.

First off, in the bowl of your stand mixer, add one and a half cups or 360 mils of warm water, between 110 and 100 degrees.

I'm also adding one packet of active dry yeast.

That's two and a quarter teaspoons or a quarter ounce.

And by the way, you don't need a stand mixer to make this.

You can definitely make them by hand.

I'll give you instructions for that too.

To make them nice and happy, you have a couple options here.

A traditional bagel should have some barley malt syrup.

It gives it like its signature flavor.

One tablespoon to help wake it up, and some later on too.

It is not easy to find.

So we're gonna use a substitute today, which is brown sugar.

You could also use granulated sugar, agave syrup, like maple syrup, there's a ton of different options, but you just wanna add a little bit of extra flavor to these guys.

We're gonna stir this up and let it just hang out for 10 minutes until it's nice and foamy.

If you don't see the foam, start over, because that means your yeast are dead.

It's so important that you actually see that foamy head and I'll show what that looks like.

In the meantime, I'm gonna get my mixer and that dough hook.

10 minutes later, we're ready to start because this has a beautiful foamy head.

It's time to add four and a half cups or 540 grams of bread flour.

I don't wanna use all purpose in this because I want that nice like chew.

Bread flour has like a higher protein content and it just gives you that better consistency for breads like bagels.

This is a big mess.

What are we gonna do?

The answer is stir it up by hand first.

So my scale's done.

Just mix this up.

Really, whenever I make a bread in the mixer,

I'm gonna mix it up by hand first because it just gives it such a nice head start.

Otherwise the mixture is really working for a while to incorporate the liquid into the top.

I've mixed by hand for a bit.

I have a nice shaggy mixture.

If you're using the mixer, we're gonna pop it on and get our dough hook.

If you're going by hand, dump it out onto your counter and get to kneading 10 to 15 minutes until it's nice and silky.

That's a little bit of work.

So I'm using a mixer today.

Although if you have some kids at home and you wanna get their little busy hands to work, give them a good wash and then let them go at it.

They will knead away and it's really fun for them.

Forgot to add the salt.

I knew I was, I was like, this bagel's not gonna have any flavor at all.

Anyways, two teaspoons of salt.

That should go in with the flour, but it's fine right now.

Do, do, do, do, do.

Okay, I'm gonna increase to two.

That's low speed.

And this can just go for 10 to 15 minutes.

You're gonna see the difference.

I'll check back in a couple times because right now it's like not elastic at all.

It's really kind of funky.

It's gonna be so silky and start slapping the bowl.

I'll show you what that looks like.

However, if this happens, just push that back down.

Thanks.

Thank you.

Okay, back to work.

It's been about eight minutes.

I just wanna show you.

So now much smoother and look how much more elastic it is.

Is that perfect?

No, but it's not done yet.

See, oh, it's still tearing, but we're getting closer and it's getting closer to that point where it's gonna start slapping the bowl.

But anyways, don't be afraid if the dough is kind of like climbing up the mixer at the beginning.

It happened to me.

You just pop it back down a few times.

As it becomes more loose and elastic, it'll behave the way you want.

A few more minutes to go.

Have fun mixer.

Okay, so this is my dough.

It looks kind of crazy, but let's give it a test.

You can see it's nice and stretchy.

Ooh, look at that stretch.

In fact, I can stretch it so much that light passes through.

That's the windowpane test.

So this is ready.

I'm gonna pop this into an oiled bowl and this bowl is fairly clean.

I'm just gonna oil this one, just a little bit of oil.

And I have to tell you,

I love bagels when they're good and I hate them when they're bad.

Sorry to use a sandpaper word, but I don't love it like if it's dense and kind of just like, ah, no.

It should be like more like fluffy with chew in the middle, but like a nice crisp edge.

It's the same thing with pretzels for me.

Like a fresh pretzel, mm.

But a fresh pretzel that's bad, mm-mm.

Cover this up and this can go in a nice, warm, cozy place for about an hour.

It'll double in size and smell amazing.

One hour later, my dough looks huge.

I'm gonna punch it down in just a second, but first let's do some prep work.

Get two rimmed baking sheets, line with parchment paper, and just lightly grease the paper.

I want everything to release once it's on there.

Nothing's gonna stick.

Ooh, this is a nice dough, so substantial.

Okay, we're gonna flip this over now.

I want some nice big bagels, so I'll be dividing the dough into eight pieces.

If you want smaller bagels, you go for 12.

One of my favorite to-go breakfasts, if I'm like at a coffee place, is a bagel with the works.

So there's the tomato, the cream cheese, the lettuce, the onion, and a lot of lox.

That's really good.

All right, eight equal pieces, but this is so far away from a bagel shape.

Oh, I'm very sad, it's like a giant Tostito.

So we're gonna fix this up by making it into a beautiful ball.

Stretch the corners out, fold them in, and I'm just going to kind of work that together.

Give it a little bit of a roll, and notice my countertop is not floured at all.

If you do that, it'll be really slippery and a little bit frustrating.

The next step is to lightly flatten each ball.

If your hands are picking up any dough, just a tiny little bit of oil, but minor oil, because I was really liberal with that pan.

Now I'm gonna pinch in the middle to create a little hole, and here's the deal.

You might think, oh, that tiny hole looks like a bagel to me, so that's good.

It's not, because the bagels are gonna rise, we're gonna boil them, we're gonna bake them, they're gonna puff up a lot.

So we're gonna pick it up, stretch it out, and this is your opportunity to be nice and even.

You're gonna have some points that are thick and some points that are thin, so stretch the thick points out, skip the thin points.

Your hole should be about two inches, and I grab a two-inch cookie cutter just so I could kind of see if I'm in the right track, because I'm notoriously bad about eyeballing things.

Once it's shaped, we're gonna plop this onto your greased parchment paper and just give them a little bit of room to grow, about two inches.

And if your dough is a little bit tight or it's springing back, just set it aside, do another one, or give them five or 10 minutes to rest.

Just continue flattening them out, pinching, and as you go along, you'll find your technique gets better because you understand how the dough can stretch and pull, and you can work a little bit faster than you do normally.

If you have any seams that are popping open when you're shaping your bagels, don't really worry about it, that's the bottom, but you can pinch them together.

Last one down.

Right now I'm gonna loosely cover them and let them rest for about 20 minutes so they can puff up and relax.

While your bagels are rising, set your oven to 425 so it's nice and hot, and add three quarts of water to a large pot and bring it to a boil.

My bagels are puffed and gorgeous.

Right now I'm decreasing the heat to a simmer for the water and we're gonna flavor it.

So you can add three tablespoons of your barley malt or three tablespoons of sugar, I'm using brown sugar just for a little something extra here.

Similar to soft pretzels, we're gonna add some baking soda, and what this is gonna do is give you an alkaline water, sprinkle that in, ooh, and it's gonna give you a chewier bagel, it'll be brown and golden when it bakes, and all around delicious.

So stir that in.

Ooh, soft pretzels are so good too, that's on the channel.

Now carefully lift your bagel up and plop that into the water gently, no splashes.

Okay, good.

These are gonna boil for about a minute on each side.

Just make sure you're maintaining a simmer.

And by the way, look how these holes shrank and they really puffed up, that 20 minutes did wonders.

After a minute, we're gonna flip these over carefully with a spider or slotted spoon.

They're not gonna look gorgeous, don't worry, that happens during the bake.

One thing that's important, when you take your bagels out, make sure you flip them so the pretty side is face up, we want that beautiful bagel moment.

Onto the baking sheet, and immediately sprinkle with the toppings you want.

So I love everything bagels, it's my favorite.

You can let me know in the comments what yours is.

And I'm just gonna sprinkle that all over the top.

For this one, we're gonna use some delicious onions.

And I wanna tell you in advance before I forget that when these go into the oven, they can't just go into the oven, we have to like take a break and come back to them.

So keep watching.

Okay, last three are in and they're gonna be poppy seed.

You might wanna have a jalapeno cheese bagel though, that's up to you.

These are gonna go into the oven 425 for 15 minutes.

After 15 minutes, we're gonna flip these over so they brown really nicely.

Back into the oven for about five to 10 more minutes.

Add a lashing of cream cheese and all your favorite toppings, and your bagel's ready to enjoy.

Nothing beats a bagel fresh out of the oven, so soft on the inside, nice and airy, it's not dense, and it has that wonderful like chewy crisp edge.

I hope you get a chance to make this recipe and if you like this video, check out my bread playlist.