Authentic Bagel Recipe- Malt Syrup & Easy Homemade Guide

Last Updated on 4 months by Neha Deshmukh

Authentic Bagel Recipe – Malt Syrup & Easy Homemade Guide

Hey everyone! There’s just something so satisfying about a perfectly chewy, slightly sweet bagel, isn’t there? I remember the first time I tried making bagels at home – it felt a little daunting, but the reward was absolutely worth it. Today, I’m sharing my go-to recipe for authentic bagels, complete with that classic malt flavor. Get ready to ditch the store-bought ones!

Why You’ll Love This Recipe

This recipe isn’t about shortcuts; it’s about embracing the process and creating something truly special. We’re going for that authentic bagel texture – a crisp crust, a chewy interior, and a subtle sweetness from the malt syrup. It takes a little time, yes, but most of it is hands-off rising and chilling. Plus, homemade bagels are infinitely customizable!

Ingredients

Here’s what you’ll need to get started:

• 1 tablespoon barley malt syrup
• 1 teaspoon instant yeast
• 1 ½ teaspoons salt
• 1 cup + 2 tablespoons lukewarm water (about 250ml)
• 3 cups (384g) unbleached bread flour
• 2 to 3 quarts (approximately 2-3 liters) water for poaching
• 1 tablespoon barley malt syrup or honey for poaching liquid
• 1 tablespoon baking soda for poaching liquid
• 1 teaspoon salt for poaching liquid

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in bagel making.

• Barley Malt Syrup: This is key for that authentic bagel flavor. It adds a subtle sweetness and helps with browning. You can find it online or at specialty baking stores.
• Unbleached Bread Flour: Don’t skip this! Bread flour has a higher protein content than all-purpose flour, which develops more gluten. More gluten = chewier bagels.
• The Importance of Yeast: We’re using instant yeast here, which means you can add it directly to the dry ingredients. Make sure your yeast isn’t expired – a little warmth in the water helps activate it, but don’t go overboard or you’ll kill it!

Step-By-Step Instructions

Alright, let’s get baking!

1. Start the Dough: In a large bowl, combine the barley malt syrup, yeast, salt, and lukewarm water. Give it a little stir and let it sit for a minute to wake up the yeast.
2. Mix in the Flour: Add the bread flour and mix until a shaggy, coarse ball forms. It’ll look a bit rough at first, that’s okay!
3. Rest & Knead: Let the dough rest for about 5 minutes. Then, turn it out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic. It should be slightly tacky, but not sticky.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Bagels: Gently punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then poke a hole through the center. Gently stretch and rotate the dough to form a 2-inch ring.
6. Chill Time: Place the shaped bagels on a baking sheet lined with parchment paper or lightly oiled. Cover loosely and refrigerate overnight, or up to 2 days. This slow, cold fermentation is crucial for flavor development!
7. The Float Test: Before you bake, test if your bagels are ready. Fill a bowl with cold water and gently place a bagel in it. If it floats, you’re good to go! If it sinks, let them chill for a few more hours.
8. Poach the Bagels: Preheat your oven to 500°F (260°C). While the oven heats, bring the poaching liquid (water, barley malt syrup/honey, baking soda, and salt) to a boil in a large pot. Gently simmer each bagel for 1 minute per side.
9. Add Toppings & Bake: Transfer the poached bagels back to the baking sheet. Now’s the time to add your favorite toppings! Bake for 12-15 minutes, or until golden brown.
10. Cool & Enjoy: Let the bagels cool on a wire rack before slicing and enjoying with your favorite spread. Cream cheese is a classic, of course!

Expert Tips

• Don’t Overknead: Overkneading can result in tough bagels. Aim for a smooth, elastic dough.
• Cold Fermentation is Key: The overnight chill is not optional. It develops flavor and texture.
• Watch the Water Temperature: Lukewarm water (around 105-115°F or 40-46°C) is ideal for activating the yeast.

Variations

Bagels are a blank canvas! Here are a few ideas to spice things up:

• Vegan Adaptation: Substitute the barley malt syrup with agave nectar or maple syrup.
• Gluten-Free Adaptation: Use a high-quality gluten-free bread flour blend designed for yeast breads. You may need to adjust the liquid slightly.
• Spice Level – Everything Bagel Seasoning: My family loves everything bagels. Sprinkle generously with everything bagel seasoning before baking.
• Festival Adaptations – Rosh Hashanah: Bagels are a traditional food for Rosh Hashanah. Serve with lox, cream cheese, and sliced tomatoes for a festive breakfast.

Serving Suggestions

Bagels are amazing on their own, but even better with…

• Cream cheese and smoked salmon (lox)
• Scrambled eggs and cheese
• Peanut butter and banana
• A simple smear of butter

Storage Instructions

• Room Temperature: Store leftover bagels in an airtight container at room temperature for up to 2 days.
• Freezing: For longer storage, freeze bagels in an airtight freezer bag for up to 2 months. Thaw overnight in the refrigerator or toast directly from frozen.

FAQs

Let’s answer some common questions!

• What is the purpose of the float test? The float test checks if enough air has developed in the dough during fermentation. If it floats, it’s ready for poaching!
• Can I make bagel dough ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator after the first rise.
• What can I substitute for barley malt syrup? Honey or agave nectar can be used as a substitute, but the flavor won’t be quite the same.
• Why is bread flour important for bagels? Bread flour has a higher protein content, which creates more gluten and results in a chewier bagel.
• How do I achieve a chewier bagel texture? Using bread flour, kneading the dough properly, and the overnight cold fermentation are all key to a chewy bagel!

Enjoy your homemade bagels! I hope this recipe brings a little bit of bakery magic to your kitchen. Let me know how they turn out in the comments below!