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Make ahead tip:
These bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator, then warm to your liking.
If not using an instant yeast, expect around a 50% longer rise in step 4.
Barley malt syrup is a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I've made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
The dried minced onion tends to burn so I don't recommend using more of that.
Bread machine:
Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
By hand:
If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 15 minutes.
1 and 1/2 cups warm water
2 and 3/4 teaspoons Red Star® Quick-rise™ yeast1
4 cups bread flour
1 Tablespoon light or dark brown sugar (or barley malt syrup)2
2 teaspoons salt
2 quarts water
1/4 cup honey or barley malt syrup2
2 Tablespoons poppy seeds3
2 Tablespoons sesame seeds3
1 Tablespoon dried minced onion3
1 Tablespoon dried garlic flakes3
1 Tablespoon coarse salt
egg wash: 1 egg white beaten with 1 Tablespoon water
Stand mixer fitted with a dough hook attachment or bread machine (see notes)
Three large baking sheets (I own and love these)
Wire cooling rack
Large, wide pan (I use my 5.5 quart dutch oven)
Pastry brush
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1st Keep
 Daly22
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