• Active Sourdough Starter: 100g (about ½ cup). Your starter should be “active” and “bubbly,” meaning it has been fed 4-8 hours prior and has at least doubled in volume. This is the heart of your bagel’s flavor and leavening.
• Bread Flour: 500g (about 4 cups). Bread flour has a higher protein content than all-purpose flour, which is essential for developing the strong gluten network required for a chewy bagel. Do not substitute with all-purpose flour if you want that classic texture.
• Water: 250g (about 1 cup + 1 tablespoon), lukewarm (around 80-90°F or 27-32°C). Using lukewarm water helps to kickstart the yeast activity in your starter.
• Fine Sea Salt: 10g (about 1 ¾ teaspoons). Salt does more than add flavor; it also controls the fermentation rate and strengthens the gluten structure.
• Barley Malt Syrup: 20g (about 1 tablespoon). This is the secret ingredient for authentic bagel flavor and a beautiful, golden-brown crust. It adds a subtle sweetness and malty depth. Honey or maple syrup can be used as a substitute, but the flavor will be slightly different.
• Water: 2-3 quarts (enough to fill a large pot halfway).
• Barley Malt Syrup: 1 tablespoon (optional, but recommended for extra flavor and color).
• Baking Soda: 1 tablespoon. This makes the water more alkaline, which helps to create a deeply browned, shiny, and classic pretzel-like crust.
• Egg Wash: 1 large egg whisked with 1 tablespoon of water (optional, for a glossy finish and better topping adhesion).
• Assorted Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, coarse sea salt, dehydrated onion flakes, etc.
