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Homemade Bagels Recipe

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3.9 from 6 reviews

This classic homemade bagel recipe delivers chewy, golden brown bagels with a perfect crust and soft interior. The dough is activated with yeast, kneaded to elasticity, then boiled briefly before baking for that authentic texture and flavor. Ideal for breakfast or sandwiches, these bagels can be customized with toppings like everything bagel seasoning or sesame seeds.

Ingredients

Dough Ingredients

  • 1¼ cups warm water (about 105°F)
  • 1 tbsp maple syrup or barley malt syrup
  • 1 1/4-ounce package active dry yeast (2 1/4 tsp)
  • 4 cups bread flour (510 grams)
  • 2 tsp salt

Boiling Water

  • 4 quarts water
  • 1 tbsp maple syrup or barley malt syrup (optional, for boiling water)

Topping Ingredients

  • 1 egg white (beaten, for brushing)
  • Everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese (optional)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine warm water and maple syrup or barley malt syrup. Sprinkle active dry yeast on top and let sit for 5–10 minutes until foamy to confirm yeast activation.
  2. Mix the Dough: Add bread flour and salt to the yeast mixture. Stir with a wooden spoon or mixer paddle until the dough begins to come together.
  3. Knead the Dough: Using a stand mixer with dough hook, knead on low to medium-low speed for 6–8 minutes until smooth and elastic. Alternatively, knead by hand on a clean surface for 8–10 minutes until the dough is tacky, smooth, and elastic.
  4. Let the Dough Rise: Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a towel, and let rest in a warm spot for 60 to 90 minutes until doubled in size.
  5. Shape the Bagels: Turn risen dough onto counter and divide into 8 equal pieces. Roll each piece into a smooth ball by cupping your hand and pulling gently against the counter to create surface tension. Rest balls for 5 minutes.
  6. Create the Bagel Holes: Use your thumb to poke a hole in each ball and gently stretch it to 1.5–2 inches diameter, as it will shrink during baking. Alternatively, roll dough into logs and pinch ends together to form rings. Place shaped bagels on parchment-lined trays.
  7. Poach the Bagels: Preheat oven to 425°F (220°C). Bring 4 quarts of water to a boil, optionally adding maple or barley malt syrup. Drop 2–3 bagels into boiling water without overcrowding and boil 1 minute per side. Remove with slotted spoon and drain briefly on a clean towel.
  8. Add Toppings (Optional): Arrange poached bagels on prepared trays, brush tops with beaten egg white, and sprinkle with chosen toppings like everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese.
  9. Bake: Bake bagels in preheated oven for 20–25 minutes until golden brown and firm, rotating trays halfway for even baking.
  10. Cool and Serve: Remove from oven and cool on wire rack for at least 10 minutes before serving.

Notes

  • Boiling bagels before baking gives them their characteristic chewy crust and helps the crust develop a glossy finish.
  • Using barley malt syrup or maple syrup in both the dough and boiling water enhances browning and flavor.
  • Letting the dough rest after shaping helps relax gluten for easier hole shaping.
  • Ensure water is warm but not hot when activating yeast to avoid killing it.
  • Store leftover bagels in a paper bag at room temperature for up to two days or freeze for longer storage.

Find it online: https://dishcooks.com/homemade-bagels-recipe/