Equipment

• 1 Large mixing bowl – For mixing and rising the dough
• 1 Kitchen scale (optional but recommended) – For accurate flour and water measurements
• Measuring cups & spoons – For ingredients like yeast, salt, syrup, etc.
• 1 Wooden spoon or dough hook + stand mixer – For mixing and kneading (you can knead by hand if you don’t have a mixer)
• 1 Bench scraper or knife – To divide dough evenly
• 1 Clean work surface or large cutting board – For shaping bagels
• Parchment paper – Prevents sticking during proofing and baking
• 1 Baking sheet/tray – To hold bagels while proofing and baking
• 1 Plastic wrap, damp towel, or proofing box – To cover dough and retain moisture during rising
• 1 Refrigerator space (optional) – For overnight cold fermentation
• 1 Large wide pot (Dutch oven or stockpot) – For boiling bagels
• 1 Slotted spoon or skimmer – To flip and remove boiled bagels
• 1 Cooling rack or clean towel – To drain bagels before baking
• 1 Oven thermometer (optional but helpful) – Ensures accurate baking temperature
• 1 Wire cooling rack – For cooling the baked bagels evenly
• 1 Silicone baking mat – Reusable alternative to parchment paper
• 1 Spray bottle of water – Lightly mist bagels before baking for better crust (optional)
• Topping bowls – For dipping bagels in seeds/spices after boiling