I spent 5 years living in NYC and was sad I couldn’t find comparable bagels when I moved to San Francisco so I decided to make my own! They are the perfect homemade everything bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I’ve been making these bagels almost every 2 weeks for the last few years!

Recipe (Yields 8 bagels)
Dough:
550g flour total (I usually use a combination of 450g bread flour and 100g sprouted whole wheat flour but 100% bread flour tastes more authentic)
10g pink himalayan salt (2 tsp)
1 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 ½ c warm water (might need a few tbs more or less depending on humidity)
Any topping you want (everything seasoning, sesame seeds, poppy seeds, etc.)

3L Water bath + 1 Tbs barley malt
1 egg white for egg wash

Bake at 425 deg F until crust is dark brown, about 35-40 minutes

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Barley malt syrup: https://amzn.to/3jhLxhU
Everything bagel seasoning: https://amzn.to/3Kzu7Jp
Parchment sheets: https://amzn.to/3tMOtYW
Stackable cooling rack: https://amzn.to/42xViNp
For additional items: https://www.amazon.com/shop/rosieskit...

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