For the Overnight Starter (Pâte Fermentée)

• Unbleached Bread Flour: This is a high-protein flour (typically 12% to 14% protein) made from hard wheat. Its higher protein content means more gluten, which is essential for developing the strong, elastic dough needed for chewy bagels, as well as breads and pizza crusts.
• Instant Yeast: Chosen for its convenience, instant yeast can be directly mixed with flour without prior activation. It helps create a flavorful, bubbly starter overnight.
• Water: Room temperature, filtered or bottled water is highly recommended. The temperature can impact yeast activity, and impurities can sometimes affect flavor.

Remaining Ingredients for Your Homemade Steamed Chewy Bagels

• Unbleached Bread Flour: Again, high-protein bread flour is ideal for that signature chewiness. However, unbleached all-purpose flour can be used as a substitute if bread flour is unavailable, though the texture might be slightly less dense.
• Instant Yeast: For consistency, instant yeast is specified. If you only have active dry yeast, simply dissolve it in the warm water (from the main dough ingredients) first and let it bubble for 5-10 minutes to ensure it’s active before combining with other ingredients.
• Salt: Finely ground table salt is perfect for enhancing flavor and controlling yeast activity.
• Overnight Starter: You’ll use all of the starter you prepared, bringing depth and complexity to the final bagel flavor.
• Molasses: This adds a subtle sweetness and contributes to the rich brown color of the bagels. For an authentic bagel shop flavor, you can substitute molasses with one tablespoon of non-diastatic malt powder or barley malt syrup, which also helps create that distinct chewy texture and shiny crust.
• Water: Room temperature filtered or bottled water is again recommended to maintain optimal dough consistency and yeast activity.
• Egg Wash: A simple mixture of one large egg white, beaten with two teaspoons of water. This creates the traditional glossy sheen on the baked bagels.
• Optional Toppings: Customize your bagels with classic options like toasted sesame seeds, poppy seeds, or a generous sprinkle of everything bagel seasoning.

Making the Overnight Starter

1. Measure Your Flour Accurately: For best results, I always prefer to weigh my flour using a digital scale. If you don’t have one, measure by gently spooning the flour into a measuring cup and then sweeping off any excess with a straight edge. This prevents compaction, which can lead to too much flour and a dry dough.

   Combine Dry Ingredients: In a small bowl, add the measured unbleached bread flour and a pinch of instant yeast. Use a whisk to thoroughly blend these dry ingredients. This ensures the yeast is evenly distributed and ready to activate.

   Form the Starter: Pour in the room temperature water. Stir with a spoon or your hands until all the ingredients are just combined and no dry pockets of flour remain. The mixture will be shaggy but should come together. Avoid overmixing at this stage.

   Rest Overnight: Cover the bowl tightly with plastic wrap or a damp cloth to prevent drying. Let it rest at room temperature (ideally 68-72°F / 20-22°C) overnight for 8 to 12 hours. During this time, the yeast will slowly ferment, developing rich flavors and strengthening the gluten structure, which is key to a truly chewy bagel.

Preparing the Bagel Dough

1. Combine Main Dough Ingredients: In a large mixing bowl (or the bowl of a stand mixer), whisk together the remaining bread flour, salt, and instant yeast. This ensures even distribution before liquids are added.

   

   Add Wet Ingredients: Introduce the entire overnight starter, along with the water and molasses (or malt syrup). These liquid elements, combined with the fermented starter, will initiate the dough formation and add rich complexity.

   
   

   Knead the Dough: Mix and knead the ingredients until you achieve a smooth, elastic dough. This process is vital for developing the gluten, which gives bagels their characteristic chew. If kneading by hand, this will typically take about 12 minutes. If using a stand mixer with a dough hook, set it to medium speed and knead for approximately 9 minutes. The dough should pull away cleanly from the sides of the bowl and feel resilient to the touch.

2. 

   First Rise (Bulk Fermentation): Lightly grease a clean bowl and transfer the kneaded dough into it. Cover the bowl securely and let the dough rise at room temperature for approximately 60 to 90 minutes. The dough should become noticeably puffy, indicating yeast activity, but it won’t necessarily double in bulk, as bagel dough is typically dense.

   
   

3. Prepare for Shaping: Gently transfer the risen dough to a clean, lightly floured work surface. Lightly deflate it by pressing out the air. This prepares it for division and shaping without overworking the gluten.

Forming the Bagels

1. Divide the Dough: Divide the dough evenly into 8 pieces for generously sized large bagels. If you prefer smaller, more snackable bagels, you can divide the dough into 12 or 16 pieces. Using a scale to weigh each piece will ensure uniform size and even baking.

   Shape into Balls: Roll each piece of dough into a smooth, tight ball. This builds surface tension, contributing to a better rise and texture. Arrange these balls on a lightly floured tray, ensuring ample space between them. Cover the tray loosely and let the balls rest for 30 minutes. They should puff up slightly, indicating the yeast is active and the gluten is relaxing.

   

   Create the Bagel Hole: Poke a hole directly through the center of each dough ball. Then, gently twirl the dough around your finger, stretching the opening until it’s approximately 1 1/2 inches in diameter. The hole should be large enough to remain open after rising and baking. A 1 1/2-inch round cookie cutter can be a helpful tool for ensuring uniform holes. Place the newly shaped bagels on a lightly greased or parchment-lined baking sheet, allowing space for expansion.

   
   

   Final Proofing: Cover the shaped bagels and let them rise for another 45 minutes. This last proofing stage allows them to puff up adequately before steaming and baking, contributing to their light yet chewy interior.

   

Steaming and Baking for the Perfect Chew

1. Prepare Your Steamer: While your shaped bagels are undergoing their final rise, set up your steaming station. Place a steamer rack in a wide pan or a canning kettle. Add 1 to 2 inches of water to the bottom of the pan, ensuring the water level is below the steamer rack. Bring this water to a gentle simmer over medium heat. The depth of the water depends on your rack’s height; the key is to avoid the rack touching the water directly. This steaming step is crucial for developing the dense, chewy interior that distinguishes truly great bagels.

   Preheat Oven: Preheat your oven to 400℉ (200°C).

   

2. Steam the Bagels: Carefully place as many bagels as will comfortably fit onto the steamer rack, ensuring about 3/4 inch of space between each one to allow for expansion. Immediately cover the pan to trap the steam. Steam the bagels for precisely 90 seconds. This brief steaming period gelatinizes the starch on the surface of the bagel, creating a thin, crisp crust and contributing significantly to the desired chewy texture.

   

3. Transfer to Baking Sheet: Using a slotted spatula or a spider, gently remove the steamed bagels from the hot steam bath. Be careful not to deflate them. Return them to the prepared baking sheet. Repeat this process until all your shaped bagels have been steamed.

   

4. Apply Egg Wash and Toppings: For that beautiful, shiny glaze, whisk the large egg white with two teaspoons of water. Lightly brush the top of each steamed bagel with this egg wash. If you’re adding toppings like sesame seeds, poppy seeds, or everything bagel seasoning, sprinkle them onto each bagel immediately after applying the egg wash so they adhere properly.

   
   

5. Bake to Perfection: Transfer the baking sheet with the prepared bagels to the preheated oven. Bake for 20 to 25 minutes, or until the bagels achieve a deep, golden brown color. This indicates they are fully cooked and have developed a delicious crust. The exact baking time may vary depending on your oven and bagel size.

   
   

6. Cooling and Storage: Once baked, remove the bagels from the oven and immediately transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and allows for proper air circulation.

   For immediate enjoyment, store cooled bagels in a paper bag at room temperature for up to one day. For longer storage, slice them in half and freeze them in an airtight freezer bag for up to 2 months. They can be conveniently toasted directly from frozen.

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Homemade Steamed Chewy Bagels