I know it may feel ridiculous—almost silly—to make your own bagels at home, because truly, you can buy them. Or can you?That really depends on the answer to the next question: where do you live? If you’re in New York, London, or Montreal—cities with long and delicious bagel-making traditions (and yes, we can debate which is better!)—you can buy amazing bagels. But if you don’t live in one of these cities, and the local bagel shop isn’t really getting it—or, God forbid, they’re just making rolls with holes instead of boiling and then baking—you may need this recipe to get that perfect bagel chew!That said, you will also need a stand mixer to knead this dough. But once you get past the notion that bagels are things we can only buy, as opposed to things we can make, all will be well. Attempt it once, and you will totally get what a bagel should taste like: shiny and smooth on the outside, chewy on the inside, and all kinds of delicious.TIP: Do not attempt to double this recipe—most standard stand mixers can only handle one kilo of flour, and your mixer will crash and burn long before!

INGREDIENTS:

• 1 kilo (8 cups) strong (high gluten) white flour, plus more for kneading
• 1 tablespoon table salt
• 7g (2 ½ teaspoons) fast action/easy blend yeast
• 2 tablespoons sugar
• 1 tablespoon vegetable oil, plus more for the bowl
• 500ml (2 cups plus 2 tablespoons) warm water
• 2 tablespoons sugar (for boiling water)
• 4 tablespoons topping (poppy seed, sesame seed, onion, salt, everything…)

METHOD:

1. Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and yeast. Mix briefly.
2. Add wet ingredients: In a measuring jug or small bowl, combine the warm water with the sugar and oil. Pour into the flour mixture.
3. Knead the dough: Knead on medium speed for about 10 minutes, until the dough is smooth and elastic. (It may look like nothing is happening for the first 8 minutes—persevere!)
4. Shape into a ball: Remove the dough from the mixer, knead it briefly by hand to form a smooth ball.
5. Let dough rise: Place the dough in an oiled bowl, cover tightly, and let rise for about 1 hour, or until doubled in size.
6. Preheat oven and boil water: Preheat your oven to its highest setting (around 220°C / 450°F). Fill a large pot with water, bring to a boil, and add 2 tablespoons sugar.
7. Divide the dough: Punch down the dough and knead it a few times. Divide into 4 equal pieces, then divide each into 3, making 12 total. Let the dough rest for 1–2 minutes between stages to make shaping easier.
8. Shape the bagels: Roll each piece into a rope with tapered ends. Form into rings by overlapping or pinching ends together. Insert your hand into the centre and roll to seal.
9. Prepare for second rise: Place shaped bagels on a lined or oiled baking sheet. Cover with a tea towel and let rise for 15–20 minutes, until puffy.
10. Boil the bagels: Boil 2–3 bagels at a time in the sugared water. Boil for 1 minute, flip, and boil for a few seconds more. Remove and place back on the baking sheet.
11. Add toppings: Sprinkle with your chosen toppings immediately after boiling, while the surface is still wet.
12. Bake the bagels: Place the baking sheets in the oven with enough space between the bagels. Bake for 10–15 minutes, until shiny and golden brown.

MAKE AHEAD:

1. Freshly baked bagels are best eaten on the day they’re made, or at most the following day. Fully cooled bagels can be frozen in an airtight bag for up to a month.
2. Bonus: Leftover bagels make amazing bagel chips! Slice thinly, drizzle with olive oil, and bake in a hot oven until crisp.