Ingredients:

  • 3 cups High-Protein Bread Flour
  • 1 cup + 2 Tbsp Warm Water (105°F / 40°C)
  • 2 teaspoons Instant Dry Yeast
  • 1 teaspoon Fine Sea Salt
  • 1 Tablespoon Barley Malt Syrup or Honey (for dough)
  • 10 cups Water (for boiling bath)
  • 1/4 cup Barley Malt Syrup or Honey (for boiling bath)
  • 1 teaspoon Baking Soda
  • 8 ounces Full-Fat Cream Cheese, softened
  • 3 Tablespoons Fresh Chives, finely snipped
  • 1 teaspoon Fresh Lemon Juice
  • Salt and Black Pepper, To taste

Instructions:

  1. Activate Yeast: In a small bowl, combine the warm water, malt syrup (or honey), and yeast. Let stand for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour and salt.
  3. Mix and Knead: Pour the yeast mixture into the dry ingredients. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8–10 minutes until the dough is smooth, stiff, and elastic.
  4. Bulk Rest: Place the dough in a lightly oiled bowl, cover tightly, and let rest in a warm place for 60 minutes, or until just slightly puffy (it will not double in size).
  5. Divide and Pre-Shape: Gently punch down the dough. Divide into 10 equal pieces (approx. 130–140g each). Roll each piece into a tight ball.
  6. Form the Rings: Using a floured finger, poke a hole through the centre of each ball. Gently stretch the hole to about 1.5 inches (4 cm) wide.
  7. The Crucial Cold Rest: Place the shaped bagels on baking sheets lined with parchment paper. Cover loosely with plastic wrap and refrigerate for a minimum of 12 hours, and ideally 24 hours. This slow, cold fermentation develops the flavour and texture.
  8. Preheat and Prep Bath: Preheat the oven to 425°F (220°C). Bring the water, malt syrup, and baking soda (the boiling bath) to a rolling boil in the large pot.
  9. The Boil: Drop the cold bagels, two or three at a time, into the boiling water. Boil for exactly 60 seconds per side. Boiling them cold is key to maintaining their shape.
  10. Drain and Top: Remove the bagels with a slotted spider and place them back on the parchment-lined baking sheets. If using toppings, sprinkle them on the wet surface immediately.
  11. Bake: Bake for 10 minutes, then rotate the trays. Continue baking for another 10–15 minutes, or until the bagels are a deep golden brown and sound hollow when tapped.
  12. Cool: Transfer to a wire rack and allow to cool completely before slicing.
  13. Whip the Cheese: Place the softened cream cheese in a bowl. Whip the cheese for 1–2 minutes until it is light, fluffy, and completely smooth.
  14. Fold in Flavours: Gently fold in the chives, lemon juice, salt, and pepper. Serve the Chive and Lemon Schmear generously with the cooled bagels.