Do I absolutely have to use barley malt syrup for this Bagel Recipe, or can I use something else?

In my Bagel Recipe, I strongly recommend using barley malt syrup to achieve the most authentic bakery flavor and the perfect chewy texture in both the dough and the boiling bath. However, I have included an option where you can substitute the barley malt syrup for a more cost-effective alternative, which is molasses. Please note that using molasses is a modification that is not part of the primary recipe, but it is a perfectly acceptable alternative that will still allow you to create a wonderful dough ball, boil it effectively in the boiling bath, and bake it beautifully on your silicone mat in a preheated oven. You can even still top them with sesame seeds!

Recipes

Bagel Recipe

My Bagel Recipe will guide you through making 12 delicious bagels with a unique chewy texture and a signature hole in the middle. Using simple ingredients like bread flour, active dry yeasts, and barley malt syrup, you will discover the joy of creating a beloved staple right at home. From mixing the perfect dough ball to mastering the essential boiling bath and baking your creation on a silicone mat in a preheated oven, this step-by-step guide is all you need to bake bagels from scratch. You can even top them with sesame seeds!

Tom the Chef Founder

Published:
May 1, 2026

Before You Start

Let’s talk about important parts of the recipe before you start…

Welcome to My Bagel Recipe

I am so incredibly excited to share my beloved Bagel Recipe with you today. There is nothing quite like the unique chewy texture of a freshly baked bagel right out of a preheated oven. In this Bagel Recipe, I will walk you through the magical process of combining bread flour, active dry yeasts, and sweet barley malt syrup into the perfect dough ball. We will let it rest for the proper proofing time, give it a quick but necessary dip in a boiling bath, and place it on a silicone mat before baking. Whether you top yours with sesame seeds or leave them plain, I promise that this Bagel Recipe is truly straightforward and deeply rewarding to make at home.

Mixing and Kneading the Bagel Recipe Dough

When starting my Bagel Recipe, I always emphasize how crucial the initial mix is for developing the gluten. I use a kitchen mixer with a hook attachment to combine my bread flour, rye flour, active dry yeasts, granulated sugar, and salt. Then, I pour in warm water and barley malt syrup. I knead this on low speed until it is partially incorporated, and then I increase the speed to medium-high. I keep kneading until the dough is completely compact and stops sticking to the bowl. This takes about two to three minutes and is the absolute foundation for achieving our desired chewy texture.

Shaping the Perfect Dough Ball

After letting the dough rise until it is doubled in size, I place it on a non-floured countertop and separate it into 12 even pieces. The technique I use for every single dough ball in this Bagel Recipe is very specific. I place a bowl scraper at a slight angle against the bottom part of the dough, ensuring it touches my table. Keeping one hand on top, I push the scraper to move and stretch the dough. I repeat this, turning the dough 90 degrees each time, until a beautifully tight dough ball forms. You can optionally use the modification of rolling the dough between two hands to form the ball, but please note that this is a modification that is not part of my recommended recipe steps.

Forming the Signature Bagel Recipe Shape

To get that iconic, bakery-style look, I take each rested dough ball and penetrate it directly in the middle with my thumb. Leaving my thumb right there in the center of the dough ball, I start rotating the dough around it while gently stretching it outwards. I keep doing this until I achieve a center hole with approximately a one-inch diameter. If the dough rips during shaping, I simply form it back into a dough ball and try again, though this rarely happens when the bread flour and active dry yeasts have properly proofed.

Understanding the Proofing Time

Once formed, I carefully place the bagels on an upside-down baking sheet lined with a generously floured silicone mat. It is highly essential to let all the bagels proof at room temperature for about 30 minutes, keeping the tray completely uncovered. During this proofing time, each dough ball will visibly increase in size. I do not focus too much on exactly how much they grow; the most important thing for this Bagel Recipe is that the dough recovers from the shaping process so they are fully ready and relaxed for the boiling bath.

Mastering the Boiling Bath

The boiling bath is exactly what gives my Bagel Recipe its unmistakable, glossy finish and chewy texture. While the bagels are finishing their proofing time, I prepare a large pot with four to six quarts of water and three tablespoons of barley malt syrup. I bring this to a rapid boil. I carefully place the bagels in this boiling bath for exactly two minutes and 30 seconds. Because they expand, I make sure to boil them in batches so they have enough room to float. Once done, I use a slotted skimmer to remove them and let them rest for 15 seconds on a paper towel to partially dry.

Baking on a Silicone Mat in a Preheated Oven

Before putting my bagels into a preheated oven set to 400 degrees Fahrenheit, I make sure to dust off all the excess flour from my silicone mat. It is absolutely vital to bake the bagels on a non-floured silicone mat for the best bottom crust. I brush each boiled bagel with a little bit of milk and, if desired, add sesame seeds, poppy seeds, or crushed pepper flakes. Then, I bake them in the preheated oven for about 20 minutes, making sure to rotate the baking sheets in the middle of baking. Once they pass the toothpick test, I let them cool entirely on a cooling rack before serving.

Recipe

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