Step 1: Mix the Dough

Add the bread flour, salt, instant yeast, and chia seeds to a large bowl and stir to combine. Keep the salt and yeast on opposite sides of the bowl at first if you like, although with instant yeast this is not strictly necessary. Gradually pour in the warm water while mixing with a spoon or your hand until the ingredients come together into a shaggy, fairly stiff dough.

The dough will feel firmer than typical bread dough. That is exactly what you want. A stiff dough produces a dense, chewy bagel that holds its shape rather than a flat, puffy one.

Step 2: Knead

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes. Push the dough away from you with the heel of your hand, fold it back over itself, rotate a quarter turn, and repeat. At first it may feel dry and rough, but it will gradually become smooth, elastic, and slightly tacky.

To check whether you have kneaded enough, try the windowpane test: pinch off a small piece of dough and stretch it gently between your fingers. If it stretches into a thin, translucent sheet without tearing, the gluten is well developed. If it tears quickly, knead for another couple of minutes.

Step 3: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 60 to 90 minutes, or until doubled in size. A turned-off oven with the light on, or a spot near a warm (not hot) appliance, works well.

Rising time varies with the temperature of your kitchen. In a cool room, it may take closer to two hours. Judge by the dough, not the clock: it should look puffy and airy and spring back slowly when poked.

Step 4: Shape the Bagels

Gently deflate the dough and divide it into 8 equal portions. Weighing each piece (roughly 100 g each) ensures the bagels bake evenly. Roll each portion into a smooth, tight ball.

There are two popular ways to form the hole:

1. The poke method: Press your thumb through the center of the ball and gently stretch the hole wider by rotating the dough around your fingers until the hole is about one-third of the bagel’s diameter.
2. The rope method: Roll the dough into a rope about 8 inches long, wrap it around your hand, and press the ends together firmly at the palm.

The poke method is quicker and easier for beginners. Whichever method you choose, make the hole larger than you think you need, because it will shrink as the bagels rise and bake.

Step 5: Rest

Arrange the shaped bagels on a parchment-lined baking tray, leaving a little space between each. Cover them loosely and let them rest for 15 to 20 minutes. This short rest relaxes the gluten and lets the bagels puff up slightly, which helps them boil and bake evenly.

Step 6: Boil

Preheat your oven to 425°F (220°C). While it heats, fill a large pot with water and bring it to a gentle boil. Add 1 tablespoon of baking soda; the water may foam briefly, which is normal.

Lower the bagels into the water a few at a time, without crowding the pot. Boil each bagel for 30 to 45 seconds per side, flipping gently with a slotted spoon. A shorter boil gives a softer, more tender crust, while a longer boil produces a chewier, thicker crust. Lift each bagel out, let the excess water drain, and return it to the tray.

Step 7: Add Toppings

While the bagels are still wet and tacky from the boil, sprinkle them generously with coarse salt and extra chia seeds if you like. The moisture on the surface acts like glue and helps the toppings stick. Do this right away, because once the surface dries, toppings tend to fall off.

Step 8: Bake

Transfer the tray to the preheated oven and bake for 18 to 22 minutes, until the bagels are a deep, beautiful golden brown. Rotate the tray halfway through if your oven heats unevenly. The bottoms should sound hollow when tapped.

Step 9: Cool and Serve

Let the bagels cool on a wire rack for at least 10 to 15 minutes before slicing. Cutting into a hot bagel can make the crumb seem gummy because the steam inside is still setting the structure. Serve warm with cream cheese, butter, avocado, or your favorite sandwich fillings.