Alton Brown Bagels Recipe

This Alton Brown Bagels Recipe is a chewy and golden homemade favorite, which uses bread flour and malt syrup for classic bagel flavor. It’s a no-fuss take on the classic, ready in about 20 hours and 40 minutes (including rest).

Alton Brown Bagels Recipe Ingredients

• 855 grams (6 1/4 cups) bread flour
• 520 grams (2 1/4 cups) filtered water, at 85–88°F, plus more for boiling
• 100 grams (1/4 cup + 1 tbsp) malt syrup
• 75 grams (1/4 cup + 1 tsp) fine salt
• 4 grams (3/4 tsp) active dry yeast

How To Make Alton Brown Bagels

1. Mix the dough: In a stand mixer, combine flour, water, 20g malt syrup, 25g salt, and yeast. Mix on stir until a shaggy dough forms, then knead on low speed for about 10 minutes until springy.
2. Let it rise: Shape the dough into a ball and place in a tall container. Mark its height, cover, and let rise at room temperature until 1.5 times its size (1.5–2 hours).
3. Shape the bagels: Divide dough into twelve 4-ounce pieces. Roll each into an 18-inch rope, form a circle, and seal the ends by rolling on a moist counter. Transfer to parchment-lined pans, cover with plastic, and refrigerate for 18–24 hours.
4. Prepare to boil: Preheat oven to 450°F. Boil 1 gallon of water in a wide pot with remaining 80g malt syrup and 50g salt. Let bagels rest at room temperature until 60–65°F (about 30 minutes).
5. Boil the bagels: Gently add 3 bagels to the pot. Boil 1 minute, flipping halfway if needed. Remove and drain on a rack. Use fresh parchment for baking.
6. Bake: Bake bagels for 10 minutes, rotate pan, then bake 10–15 minutes more until golden and firm. Cool for at least 10 minutes before serving.

Recipe Tips

• How to shape bagels tightly: Wrap the rope twice around your hand and roll on the counter to seal.
• Do I need malt syrup for bagels? Yes, it’s key to flavor and browning. Substitute with barley malt powder or brown sugar if necessary.
• Can I freeze homemade bagels? Yes. Slice, wrap in plastic, and freeze in a zip-top bag.
• How to reheat bagels: Microwave in a paper towel 30–60 seconds, then toast if desired.

What To Serve With Bagels

Homemade bagels go well with both sweet and savory toppings:

• Cream cheese (plain, herbed, or flavored)
• Smoked salmon and capers
• Peanut butter and banana slices
• Fried or scrambled eggs
• Butter and jam

How To Store Bagels

Room Temperature: Keep in an airtight container for up to 2 days.

Freeze: Slice, wrap, and freeze for up to 3 months. Reheat straight from frozen.

Bagels Nutrition Facts

• Calories: 290
• Carbohydrates: 58g
• Protein: 10g
• Fat: 1g
• Sodium: 480mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why do you refrigerate bagels overnight?
The long, cold fermentation improves flavor and texture.

Can I make these without a stand mixer?
Yes, knead by hand for 15–20 minutes until elastic and tacky.

What is the best flour for bagels?
Bread flour is ideal for its high protein content and chewiness.

Why do my bagels deflate after boiling?
They may be over-proofed or handled too roughly during transfer.

Try More Recipes:

• Alton Brown Caramelized Onion Dip Recipe
• Alton Brown Sausage Gravy Recipe
• Alton Brown Pound Cake Recipe