Step 1

To a bread machine or standmix, add all the ingredients in the order listed. Be sure not to add the yeast and salt in the spot. If using a bread machine, use dough option and knead for 15-20 minutes. If using a standmix, use the dough hook and start with the lowest speed. Once the flour starts to absorb the water (about 2-3 minutes), increase the speed to the next lowest (and mix for 6-8 minutes, or until the dough comes together fully. This dough will not be super smooth nor pass a window plane test. The dough should feel moist to the touch but not so wet that it sticks to your hands.

Step 2

Remove from bowl and place into a container or plastic bag. If using hoshino yeast, leave at room temperature for 8-12 hours. If using active dry yeast, place into the vegetable compartment of your fridge for at least 8 hours and up to 24 hours.

Step 3

If using active dry yeast, remove from fridge and let the dough return to 17 C / 63 F. Divide the dough into 6 equal portions (about 120-122 g each). Roughly shape into a log and rest for 20 minutes to allow the dough to relax.

Step 4

Roll out the dough, about 15 x 18 cm in size* and then starting from the top, roll down and use the base of your palm to press down on the dough to keep the roll tight. Pinch the seams to secure. Repeat with all pieces and keep them covered with a damp cloth.

Step 5

Return to the first piece and shape the bagel (it should have rested for at least 5 minutes). Roll and stretch the dough with both hands and with the seam facing up, press one edge of the dough to flatten it with your palm or roller.

Step 6

Bring the other end to the flattened side and wrap, pinching the dough tightly to secure. If you want a chewy or tighter texture, twist the dough 1-2 times. The more twisted, the more tighter the texture (refer to blogpost). Place on a piece of parchment paper. Keep the pieces covered with a damp paper towel.

Step 7

Proof for 1 1/2 – 2 hours if using hoshino yeast and about 20-30 minutes for active dry yeast at 40 C or until it slowly spring back up when poked. Towards the end, start pre-heating the oven to 218 C / 425 F.

Step 8

Bring a pot of water to a boil. Add 1 heaping tablespoon of malt syrup, molasses or sugar. Once boiling (or temperature of 85 C / 185 C) boil for 10-30 seconds on each side. The longer you boil, the chewier the exterior. Using a slotted spoon, remove the bagels and transfer to a prepared baking tray. Bake for 20-25 minutes or until deep golden brown.

Step 9

Remove from oven and transfer to a wire rack. Serve and enjoy!