Try This at Home Bagels

It's super satisfying to make your own just follow this step-by-step guide!

- By Melissa Gaman

Homemade bagels are best the day they're baked. These will keep for a few days in a sealed container; they'll just be a little less crisp

HOMEMADE BAGELS

ACTIVE: 1 hr I TOTAL: 3 hr 15 min (plus 4 hr rising) MAKES: 6

1/2 cup plus 2/3 cup warm water (105° to 110º)

1/4 cup barley malt syrup

3/4 teaspoon active dry yeast

3 cups bread flour, plus more if needed

2 teaspoons kosher salt

Cooking spray

Cornmeal, for dusting

1 large egg white, lightly beaten

Sesame seeds, coarse salt, poppy seeds and/or everything seasoning, for topping

1. Make the dough.

Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.

Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.

Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.

2. Knead the dough.