Discover the joy of crafting homemade bagels with this comprehensive guide. Claire Saffitz walks you through each step, from preparing the dough to baking the perfect crusty treat. By following her expert advice, you can create a dozen fresh and flavorful bagels that surpass store-bought options in texture and taste. This project requires some time investment, making it ideal for weekends when you have ample leisure hours available.

Bagel enthusiasts often overlook the simplicity of creating these beloved breakfast items right in their own kitchens. Starting with mixing ingredients such as barley malt syrup, active dry yeast, bread flour, kosher salt, and water, the process involves kneading the dough until smooth and elastic. After allowing the dough to rise, it's divided into portions and shaped into rings before being refrigerated overnight. The next morning, the shaped bagels are boiled briefly in a mixture containing baking soda and barley malt syrup to enhance their signature chewiness. Finally, they're baked until golden brown, optionally topped with sesame seeds, poppy seeds, or other seasonings.

The initial phase begins by activating the yeast in warm water combined with barley malt syrup. Once foamy, this mixture is incorporated into the flour and salt, forming a shaggy dough that needs thorough kneading either manually or using a sturdy stand mixer capable of handling dense doughs. Proper kneading develops gluten essential for achieving the desired texture in finished bagels. Following an hour-and-a-half rising period, the dough is punched down, divided into equal pieces, and pre-shaped into tight balls.

Next comes shaping the bagels themselves. Each portion is rolled into long ropes which are wrapped around the hand to form circular shapes with appropriately sized holes. These formed bagels rest briefly before being refrigerated for several hours up to a full day, enabling them to proof slowly under controlled conditions. On baking day, preheating the oven and preparing the boiling liquid precedes testing the readiness of chilled bagels via a float test. Successfully floating ones proceed directly to boiling while those sinking require additional proofing time outside the fridge.

Boiling transforms the exterior of each bagel, setting its structure and promoting optimal browning during baking. Carefully transferred into gently simmering water infused with baking soda and barley malt syrup, both sides receive equal treatment ensuring even results. Post-boiling, optional toppings may be applied prior to arranging bagels on greased baking sheets destined for the hot oven. Continuous monitoring guarantees perfectly baked specimens emerge after approximately twenty-five minutes, ready for cooling and enjoying fresh out of the oven.

This delightful culinary adventure culminates in rewarding satisfaction as one bites into a freshly baked bagel boasting superior quality over commercially produced counterparts. Beyond immediate consumption, freezing extends enjoyment beyond just one sitting. Armed with newfound skills and confidence, aspiring bakers might experiment further by incorporating diverse flavors or techniques into future batches, expanding upon the foundational principles outlined here today.