• 4 cups high-gluten or bread flour (500g)
• 1¼ cups warm water (300ml)
• 2¼ teaspoons instant yeast (7g)
• 2 tablespoons barley malt syrup (or honey)
• 1½ teaspoons salt

• 8 cups water, for boiling
• 2 tablespoons barley malt syrup
• 1 tablespoon baking soda
• Sesame seeds, poppy seeds, or everything seasoning

In the D'Yeast 2.5L bowl, combine the warm water, 1 tablespoon of barley malt syrup, and yeast. Stir gently and cover with the lid. Select the yeast activation program on D'BakerAid and let it complete.

In the D'Dough 4.5L bowl, combine the flour, salt, and remaining malt syrup. Pour in the activated yeast mixture and mix until a stiff dough forms. Knead for 8–10 minutes — this dough is firmer than most bread doughs, and that's what gives bagels their chew.

Cover the D'Dough bowl and select the White Dough proofing program on D'BakerAid. Let the dough rise until the program is complete and the dough has visibly increased in volume.

Turn the dough onto a clean surface and divide into 8 equal pieces. Roll each into a smooth ball, then poke a hole through the center with your thumb and stretch the hole to about 2 inches across (it will shrink during proofing and boiling). Place the shaped bagels on parchment and cover. Let rest for 15–20 minutes.

In a wide pot, bring the water to a boil with the 2 tablespoons of malt syrup and baking soda. Boil the bagels 2 or 3 at a time for 45 seconds per side. Transfer with a slotted spoon back to the parchment.

Preheat the oven to 450°F (230°C). Immediately after boiling, dip the tops of each bagel in your chosen seeds, or leave plain. Transfer the bagels (seed-side up) to a parchment-lined baking sheet. Bake for 18–22 minutes, rotating halfway, until deeply browned and glossy.

Cool the bagels on a wire rack for at least 15 minutes before slicing. Serve with cream cheese, lox, or your favorite toppings.