Name: 手工貝果
Prep time: 20 min
Total time: 30 min
Yield: 8 bagels
Cuisine: Chinese
Ingredients: 500 g Bread flour (high-gluten, 13-14% protein); 2 tbsp (in dough) Barley malt syrup; 2 tsp Instant yeast; 2 tsp (10 g) Salt; 190 ml Warm water (35°C / 95°F); 4 L Water; 2 tbsp Barley malt syrup; 1 tbsp Baking soda; 2 tbsp Sesame seeds; 2 tbsp Poppy seeds; 2 tbsp Dried onion flakes; 3 tbsp Everything seasoning; 1 tbsp Coarse sea salt

器具

Stand mixer with dough hookBagel dough is very stiff — hand kneading requires stamina

Large pot (6 L)Wide enough to boil 2-3 bagels at once

Baking sheets (2)Lined with parchment

Slotted spoon or spiderRetrieving bagels from boiling water

Kitchen scalePrecision portioning for uniform bagels

Plastic wrap or damp towelFor proofing

Spray bottle with waterOptional — for oven steam

食材

份量

bagels

倍率

採購清單：bread flour (high-gluten), barley malt syrup, instant yeast, salt, warm water, baking soda, toppings: sesame seeds, poppy seeds, dried onion flakes, everything bagel seasoning, coarse salt

A. Bagel Dough

Bread flour (high-gluten, 13-14% protein)

500 g

High protein = maximum chew

Barley malt syrup

2 tbsp(in dough)

Fermentable sugar; gives bagels their malty sweetness

Instant yeast

2 tsp

Lower than typical bread — slow rise for flavor

Salt

2 tsp(10 g)

Gluten strengthening and flavor

Warm water (35°C / 95°F)

190 ml

Low hydration (38%) — intentionally stiff dough

B. Boiling Liquid

Water

4 L

Large volume maintains temperature when bagels are added

Barley malt syrup

2 tbsp

Sugars caramelize on surface during baking

Baking soda

1 tbsp

Alkaline water promotes deeper Maillard browning

C. Toppings (Choose Any)

Sesame seeds

2 tbsp

Classic; nutty and aromatic

Poppy seeds

2 tbsp

Traditional Eastern European

Dried onion flakes

2 tbsp

Savory; caramelize during baking

Everything seasoning

3 tbsp

Sesame, poppy, onion, garlic, salt

Coarse sea salt

1 tbsp

Pretzel-like salt bagel

步驟

Mix the Dough

In a stand mixer with the dough hook, combine flour, salt, yeast, and malt syrup. Add warm water and mix on low speed for 2 minutes until a shaggy mass forms. Increase to medium speed and knead for 8-10 minutes. The dough should be very stiff and smooth — it will feel much drier than typical bread dough.

Bagel dough is deliberately low-hydration (38% compared to 65-70% for typical bread). This extreme stiffness produces the characteristic dense, chewy crumb. High-gluten flour provides the protein network necessary to trap the limited gas produced during fermentation. The dough should pass the windowpane test — stretch a small piece thin enough to see light through without tearing. If it tears, knead 2 more minutes.

Divide and Shape

Turn dough onto an unfloured surface. Divide into 8 equal pieces (approximately 90 g each). Roll each piece into a smooth ball by cupping your hand over it and rolling in circles against the counter. Rest balls 5 minutes. Poke a hole through the center of each ball with your thumb, then stretch the ring to about 8 cm diameter — the hole should be 3-4 cm wide.

Shaping on an unfloured surface is deliberate — the friction between dough and counter creates surface tension, pulling the gluten into a tight, smooth skin. This tension is what gives bagels their taut, shiny exterior after baking. The hole must be oversized (3-4 cm) because it shrinks substantially during proofing and boiling as the gluten relaxes and the dough expands.

Cold Proof

Retard

Place shaped bagels on a parchment-lined baking sheet, spaced 5 cm apart. Cover tightly with plastic wrap. Refrigerate for 1 hour minimum, up to 12 hours overnight. To test readiness: drop one bagel into a bowl of room-temperature water — if it floats within 10 seconds, it is ready.

Cold retardation slows yeast fermentation while allowing enzymatic activity to continue. Amylase enzymes break starch into sugars, and protease enzymes gently relax gluten — both contribute to better flavor and texture. The float test confirms sufficient gas production: a properly proofed bagel has enough CO2 trapped in its gluten matrix to be buoyant. A bagel that sinks is under-proofed and will be too dense.

Prepare the Boiling Water

Fill a large pot with 4 L of water. Add malt syrup and baking soda. Bring to a vigorous boil at 100°C (212°F). Preheat the oven to 220°C (428°F) simultaneously.

Barley malt syrup serves two purposes in the boil: its sugars adhere to the bagel surface, where they later caramelize during baking to produce the deep brown, glossy crust. Baking soda raises the water's pH to approximately 8.5, which accelerates Maillard reactions during baking — the same principle behind pretzel-making (though pretzels use a stronger lye bath). The alkaline environment also firms the bagel's surface faster.

Boil the Bagels

Drop 2-3 bagels at a time into the boiling water (do not crowd). Boil 30 seconds per side (1 minute total) for a thinner, crispier crust. For a chewier, thicker crust, boil 1 minute per side. Flip with a slotted spoon. Remove and place on a wire rack to drain briefly.

Boiling gelatinizes the starch on the bagel's outer layer — starch granules absorb water, swell, and burst, forming a continuous gel that sets into a dense, chewy skin during baking. This gelatinized layer also limits oven spring (the expansion of gas during baking), which is why bagels have a tight, dense crumb unlike other breads. Longer boiling = thicker gelatinized layer = chewier crust. New York-style favors shorter boiling; Montreal-style favors longer.

Top and Bake

While still damp, press the top of each bagel into your chosen topping (seeds adhere to the moist, gelatinized surface). Place bagels on parchment-lined baking sheets. Bake at 220°C (428°F) for 18-20 minutes, rotating the sheet halfway through. Bagels are done when deeply golden-brown and the internal temperature reaches 95°C (203°F).

The oven's dry heat completes what boiling started. The gelatinized surface undergoes Maillard reactions (amino acids + reducing sugars from malt) at temperatures above 150°C (302°F), producing the complex flavor compounds and deep color of a proper bagel crust. Internal temperature of 95°C (203°F) ensures the starch in the dense interior is fully cooked — under-baked bagels have a gummy, doughy center.

Cool on a Wire Rack

Transfer bagels to a wire rack immediately. Cool for at least 15 minutes before slicing. Listen for the crackling sound as the crust contracts during cooling.

The crackling sound (called "singing" in bread baking) occurs as the rigid crust contracts faster than the moist interior during cooling, creating micro-fractures. Cooling on a wire rack allows moisture to escape evenly from all surfaces — cooling on a flat surface traps steam on the bottom, creating a soggy underside. The crust continues to crisp during the first 10 minutes of cooling as residual moisture migrates outward and evaporates.

常見錯誤

Flat, wrinkled bagels

原因：Over-proofed; too much gas deflated during boiling

解法：Shorten proof time; use float test

Dense, brick-like texture

原因：Under-proofed; insufficient fermentation

解法：Proof until bagel floats within 10 seconds

Pale crust, no shine

原因：Skipped malt syrup in boil; oven too low

解法：Add malt and baking soda; verify 220°C (428°F)

Toppings fall off

原因：Applied to dry surface

解法：Top immediately after boiling while surface is tacky

Hole closed during baking

原因：Hole too small when shaped

解法：Stretch hole to 3-4 cm; it will shrink naturally

中式甜點

焦糖布丁

Creme Brulee

噴槍燒出玻璃般的焦糖脆面，敲下去「喀」一聲 — 甜點界最強 ASMR。

4.5 小時（含冷藏 3-4hr）

器具

Stand mixer with dough hookBagel dough is very stiff — hand kneading requires stamina

Large pot (6 L)Wide enough to boil 2-3 bagels at once

Baking sheets (2)Lined with parchment

Slotted spoon or spiderRetrieving bagels from boiling water

Kitchen scalePrecision portioning for uniform bagels

Plastic wrap or damp towelFor proofing

Spray bottle with waterOptional — for oven steam

食材

份量

bagels

倍率