Baking

Easy Homemade Bagels

PaigeNovember 18, 2024

Easy Homemade Bagel Recipe

Homemade bagels are a delicious treat. While they might seem intimidating, they’re actually quite simple to make at home. Let’s dive into the process.

Oh, the bagel, my doughy nemesis that once plagued my baking dreams. I toiled and twisted, kneaded and boiled, yet perfection remained elusive. But fear not, fellow bakers, for I have cracked the code to bagel bliss!

This recipe is a testament to perseverance, a triumph over doughy despair. That’s why I am confident that this recipe will give you a bagel that will rival even your favorite bakery. Homemade bagels should be chewy and soft with a flavorful and airy interior. The beauty about bagels is that they are essentially a blank slate, you can switch up flavors and toppings to create whatever suits your palate.

The 3 Parts of Bagel Making

A bagel’s journey from dough to dough-liciousness.

Part 1: The Dough

This is where the magic begins! We start with a simple mixture of flour, water, yeast, and a pinch of salt. Once combined it is then kneaded, rolled, proofed, and then shaped into little bagel rings.

Part 2: Poaching

Now, it’s time for a dip in the Jacuzzi ! Our bagel rings take a plunge into a pot of boiling water. This step gives them that signature chewy texture and shiny crust. Some recipes call for a minute or two per side, this one does not. I like to stick to 30 seconds or so, I find that preserves a softer chewy texture.

Part 3: Topping It Off

The final act! Our bagels emerge from the water, ready to be dressed to the nines. We can top them with everything from classic sesame seeds to wild and crazy combinations like cheddar cheese and jalapenos. Once they’re decked out, they’re sent to the oven for a golden brown bake. It’s a bagel bonanza!

Tips For The Best Homemade Bagels

Weigh your flour. Bagel dough tends to be a stiff dough as it calls for a lot of flour. Every measuring cup can be different, so I like to weigh as much as possible. If you cant weigh, then sift your flour before-hand to ensure the amounts are as accurate as possible.
Knead the dough: Proper kneading develops gluten, which is crucial for a chewy texture. This dough will be stiff, if you are using a stand mixer (which is what I use) I will stick close by to ensure it doesn’t overheat. If you do notice your mixer getting warm, I will give it a 30 second break to cool off. Otherwise, you can hand knead and get steller arm muscles to boot!
Boiling: Boiling the bagels before baking gives them their signature shine and chewy crust. I stick to 30 seconds on each side, I find that this yields a softer bagel. Too many recipes call for one to two minutes per side, the end result is a tough chewy bagel.
2nd Rise: After you have shaped the bagels be sure to place them onto a grease surface to rise a second time. If you dont and the bagels happen to stick then they will likely deflate as you are trying to transfer them to the poaching liquid.
Storage: Store in an airtight container for up to 4 days, or freeze for up to 6 months.

Flavor Variations

Sesame Seeds
Cheddar & Jalapeno
Cinnamon Sugar
Poppy Seed
Everything Bagel Seasoning

How To Shape Bagels

1. Portion the Dough: Cut your risen dough into 8 equal portions & roll each portion into a smooth ball.
2. Create a Hole: Using your index finger, poke a hole in the center of each dough ball. Using your two index fingers gently roll them in a circle to enlarge the hole.
3. Second Rise: Place the shaped bagels on a baking sheet lined with greased parchment paper. Cover the bagels with a damp cloth and let them proof until they’ve increased in size and are slightly puffy.

Video On How I Shape My Bagels

How To Make This Recipe

Equipment

Large bowl or Stand Mixer
Baking sheet
Large pot
Large spoon or spatula

Ingredients

1 ¼ cups warm water
2 tsp active dry yeast
4 tsp granulated sugar
3 ½ cups (440g) bread flour or all purpose flour
1 ½ tsp salt

Step-by-step Instructions

Make the Dough:
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes, or until foamy.

Add flour and salt to the wet ingredients and mix until a dough forms.

If using a stand mixer, knead your dough for 8-10 minutes on the 2nd setting. Keep an eye to ensure the machine doesn’t overheat. If you feel it getting warm you can pause for 30 seconds or so. If you don’t have a stand mixer, turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Shape the Bagels:
Punch down the dough and divide it into 8 equal pieces.

Roll each piece into a ball and then using your index finger, poke a hole into the center. Enlarge the hole by gently rolling both index fingers in a circle shape to stretch it out.

Grease a baking sheet to ensure the bagels don’t stick and deflate when you try to move them. Cover the shaped bagels and let them rest for 20 minutes, they should look puffed up.

Boil and Bake:
Bring a large pot of water to a rolling boil. Add 2 tablespoons of brown sugar (optional)

Gently place 3-4 bagels into the boiling water and cook for 30 seconds per side.

Remove the bagels from the water and place them on a baking sheet lined with parchment paper.

Brush the tops of the bagels with the egg wash and sprinkle with your desired toppings.

Bake the bagels in a preheated oven at 425°F (220°C) for 18-20 minutes, or until golden brown.