Homemade Bagel Recipe

Slicing into a bagel ready to spread cream cheese for a satisfying breakfast

An easy treat that takes you halfway across the world with its taste. You'll love everything about these uniquely boiled and then baked goods, from their tempting aroma to their chewy texture!

Makes 8 bagels

Course Bread, Breakfast, Snack

Cuisine Fusion, Jewish

Prep Time 15

Cook Time 40

Rising Time 2

Total Time 2 55

Servings

Calories 133kcal

Author Imma

Ingredients

1¼ cups (300ml) warm water (you may need an extra ¼ cup or 60 ml)
2 tablespoons (12-13g) granulated sugar
2 teaspoons (6g) active dry yeast
3½-4 cups (420-480g) bread flour
1½ teaspoons (8-9g) salt
optional sprinkles (see notes)

Optional Egg Wash

1 egg (or just the yolk for a deeper color)
1-2 tablespoons (15-30ml) water (or milk for a shinier finish)
1 pinch salt (optional, but helps break down the egg for a smoother consistency)

Instructions

Combine the warm water, sugar, and yeast in a large bowl or a stand mixer bowl. Let it sit for about 5 minutes to dissolve the sugar and activate the yeast.
Add 3 cups of bread flour and the salt. Switch to the dough hook attachment if you're using a stand mixer. Mix for about 8-10 minutes, adding more flour a little at a time until it forms a firm dough. If mixing by hand, knead the dough on a lightly floured surface for 8-10 minutes or until smooth.
Place the dough in a large oiled bowl and coat it with oil. Cover it loosely with a clean cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled.
As soon as the dough doubles in size, punch it down and place it on a lightly floured work surface.
Next, divide the dough into 8 pieces (for evenly sized bagels, use a kitchen scale to measure). Roll the dough pieces on the board to form a ball, then flatten them gently.
Dust your thumb or pointer finger with flour and press a hole in the middle of the ball. Then, stretch it to form a 1½-inch hole or an evenly shaped ring.
Place the bagels on a greased sheet pan. Cover with a damp cloth and let them rest for 10-12 minutes.
Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper and set aside.
Fill a pot about ¾ full of water and bring to a boil. Add the bagels a few at a time, being careful not to overcrowd the pot. Boil the bagels for 45 seconds, flip, and boil for another 45-60 seconds. The longer you boil the bagels, the chewier they will be.
Remove the bagels from the water with a slotted spoon and place them on a paper towel to soak up excess water. Repeat the process with the rest of the bagels. Arrange them on the prepared baking sheet.
Optional: Mix the egg, water or milk, and salt, brush it over the bagels, and sprinkle them with your desired seasoning mix or seeds to give them a beautiful, glossy crust.
Bake for 20-25 minutes or until golden brown. Remove the bagels from the baking pan and transfer them to the wire racks to cool.
Serve with cream cheese or other desired fillings.

Notes

Optional sprinkles for your bagels include everything bagel seasoning, sesame seeds, poppy seeds, and seasoned salt.
Bread flour or other high-gluten flour is the preferred flour because it creates the classic dense but spongy texture
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition