Mix the Dough 

1. Measure the water and ensure its temperature is approximately 59°F (15°C). Dissolve the yeast and malt into the water.
2. In the bowl of a stand mixer, add Caputo “00” Chef’s Flour, Caputo Lievito Dry Yeast (or instant yeast), barley malt syrup, sea salt, and the prepared water.
3. Mix on speed one for 7 minutes, until the ingredients are fully combined. Then increase to speed two and mix for an additional 6–8 minutes, until the dough is very smooth. The dough should form a tight ball and cling to the dough hook. Stop the mixer and push the dough to the bottom of the bowl as needed (about once per minute on speed two).
4. The final dough temperature should be between 75–80°F (24–27°C). Remove the bowl from the mixer, cover with an airtight lid or plastic wrap, and let rest at room temperature for 90–120 minutes.

Note: Bagel dough is stiff and requires thorough mixing. Proper gluten development improves the volume and appearance of the bagels.

Divide and Shape 

1. Remove the dough from the mixing bowl and place it onto a clean work surface.
2. Using a scale and a bench knife, divide the dough into 120g pieces. Pre-form each piece into a tight round, cover with plastic, and let rest for 30 minutes.
3. After resting, gently poke a hole in the center of each dough ball and gradually stretch it until the hole is about one-third the diameter of the bagel. 
4. Alternatively, roll each piece of dough into a 6-inch strand and pinch the ends together to form a ring.
5. Prepare a sheet pan by sprinkling Caputo Semola Flour evenly over the surface.
6. Place the shaped bagels evenly spaced on the sheet pan, cover loosely with plastic wrap, and allow enough room for them to rise by approximately 25%.

Overnight Fermentation 

1. Place the covered sheet pan of bagels in the refrigerator to ferment overnight (12–24 hours). 

Note: Long, cold fermentation—common in "NY-style bagels"—enhances the texture and flavor of the finished bagels. 

Boil 

1. Before boiling, preheat the oven to 425°F (218°C). 
2. In a large sauté pan or pot (large enough to hold at least 3 bagels at a time), combine water, sea salt, and malt syrup. Bring to a boil. 
3. Boil the bagels for 30–45 seconds on one side, then flip and boil for another 30–45 seconds. 
4. A longer boil creates a chewier crust. 
5. Transfer the boiled bagels to a cooling rack and let them drain for 5–10 minutes. 
6. Sprinkle with your favorite toppings—we love everything bagel seasoning, sesame seeds, or keeping them plain. 
7. Place the topped or plain bagels evenly spaced on a parchment-lined sheet pan. 

Bake 

1. Ensure the oven is fully preheated to 425°F (218°C). 
2. Place the sheet pan in the center of the oven and bake for 20–25 minutes, depending on your preferred color and texture. 
3. Let cool to room temperature, then enjoy with your favorite schmear and toppings!