Boiled, Then Baked Bagels

These bagels will taste deeper, chewier, and more complex than store bought ones, and the answer is… fermentation.

This poolish bagel recipe uses a preferment to build flavor, improve texture, and create that classic New York–style chew without being too dense.

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Why Use a Poolish for Bagels?

A poolish is a wet preferment made with equal parts flour and water plus a small amount of yeast.

• Develops better flavor without sourness

• Improves dough strength and extensibility

• Creates a golden crust and fluffy crumb

• Reduces the need for excessive yeast

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Recipe:

Yield

6 bagels — 148g each

Poolish:

• 1g active dry yeast

• 150g water

• 150g bread flour

Mix until smooth. Cover and ferment at room temperature for 6–12 hours, until bubbly.

Dough:

• All of the poolish

• 170g water

• 400g bread flour

• 20g barley malt syrup (for traditional flavor)

• 2g diastatic malt powder (for a nicer crust)

• 0.3g ascorbic acid (for a better rise)

• 10g salt

Dough:

1. Mix

   Combine the poolish, water, barley malt syrup, and flour. Mix until no dry flour remains.
   

   Add diastatic malt, ascorbic acid, and salt. Mix until a stiff but cohesive dough forms.

2. Bulk Ferment

   Cover and rest for 30 minutes at room temperature.

3. Divide & Shape

   Divide into 6 equal pieces (148g each). Shape into tight rounds.

4. Proof

   Cover and proof at room temperature for 30 minutes.

5. Shape Bagels

   Poke a hole through the center of each dough ball and gently stretch to form bagels.

6. Cold Ferment

   Refrigerate 12–24 hours for best flavor OR

   Rest at room temperature for a total of 2 hours before baking if baking same day

Boiling Solution:

• 8 cups water

• 10g barley malt syrup

• 5g salt

1. Bring water to a gentle simmer. Add malt syrup and salt.

2. Boil bagels for 30–40 seconds per side.

3. Remove and place on roasting rack.

4. Immediately top with your desired seasonings (everything, sesame, poppy, salt, etc.).

Baking Instructions:

1. Preheat oven to 450°F (232°C) – Convection Roast

2. Load bagels on parchment paper

3. Switch oven to 525°F (274°C) – Convection Bake

4. Bake for 12–15 minutes, until deeply golden with a firm crust