Plain Bagels

Name: Plain Bagels
Total time: 13 h 14 min
Yield: 12 servings
Ingredients: 1 envelope active dry yeast; 1½ tablespoons honey; 1 tablespoon non-diasatic malt powder; 3 tablespoons neutral oil; 9 cups high gluten flour; 2 teaspoons kosher salt

Classic homemade plain bagels made with high-gluten flour, honey, and malt powder. These bagels are boiled in honey water before baking for that authentic chewy texture and shiny crust.

12 servings

13 hr 14 min

Published October 4, 2025

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Ingredients

•1 envelope active dry yeast
•1½ tablespoons honey
•1 tablespoon non-diasatic malt powder
•3 tablespoons neutral oil
•9 cups high gluten flour
•2 teaspoons kosher salt

Cooking Instructions

1.
In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
5 min
2.
Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.
10 min
3.
Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
720 min
4.
Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
30 min
5.
On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.
5 min
6.
Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.
24 min

Cooking Instructions

In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.

5 min

Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.

10 min

Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.

720 min

Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.

30 min

On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.

5 min

Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.

24 min