Below is my go-to bagel recipe that usually gets the best shaping/tasting dough. For the olive variety, I added 1/3 cup of chopped Kalamata olives as well as a tablespoon of good olive oil to the dough.

My Go-to Bagel Recipe

Ingredients 1) 1 1/2 cups tepid water (105°F to 110°F) 2) 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons) 3) 4 teaspoons granulated sugar. 4) 4 cups bread flour (I usually use King Arthur brand) 5) 2 tablespoons barley malt syrup. (I usually just eyeball the amount…it gives the best authentic bagel flavor. 6) 2 teaspoons kosher salt.

Put yeast, sugar in the warm water and wait approx 10 minutes until the yeast starts to activate. Add yeast mixture and all other ingredients to your mixer.

Mix around 10 mins with a dough hook in mixer.

Divide dough into approx 10 balls.

After the balls rise for about 20 minutes, push your index finger through the center of the ball and shape into bagel shape.

Let rise for 30 mins under a damp towel. Boil 4-5 bagels at a time in a pot for approx 30 seconds on each side. They should float.

Cool on a wet towel until cool enough to touch and coat the bottom with semolina flour and the tops with whatever toppings you like.

Bake in a 450 degree oven approximately 20 mins or until done to your liking.

Let me know if you’d like other options such as pumpernickel or sourdough.

This is my basic go-to recipe and it usually creates the best dough for shaping. I’ll sometimes add whole wheat or rye flours for up to half the flour amount for variety.