Homemade Bagels Recipe

Ingredients
For the Yukone:

• 6 ounces cold water (3/4 cup; 170g)
• 3 1/2 ounces bread flour (about 3/4 cup, spooned; 100g)

For the Dough:

• 12 1/2 ounces bread flour (about 2 3/4 cups, spooned; 355g)
• 1/2 ounce sugar (1 tablespoon; 15g)
• 2 1/2 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 teaspoon instant dry yeast (4g)(see note)
• 3 1/2 ounces water (1/2 cup minus 1 tablespoon; 100g)

To Boil:

• 1 ounce barley malt syrup (4 teaspoons; 30g), optional

Directions

1. For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until the paste is a thick lump, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover and cool until to about 75°F (23°C), around 30 minutes.
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