Homemade Bagels
Master the art of the perfect bagel with this simple, chewy, and golden-brown recipe that rivals your favorite local bakery.
Ingredients
- •4 cups bread flour (500g)
- •1 1/2 cups warm water (355ml)
- •2 1/2 teaspoons instant yeast
- •2 tablespoons granulated sugar
- •1 1/2 teaspoons kosher salt
- •1 tablespoon barley malt syrup or honey (for the boiling water)
- •1 large egg white beaten with 1 tablespoon water (for egg wash)
- •Optional toppings: sesame seeds, poppy seeds, or coarse sea salt
Instructions
- 1
In a large bowl or stand mixer, combine the flour, yeast, sugar, and salt. Gradually add the warm water and mix until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 8-10 minutes until it is smooth, elastic, and springs back when poked.
- 3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60 to 90 minutes, or until doubled in size.
- 4
Punch the dough down and divide it into 8 equal pieces. Roll each piece into a smooth ball, then poke a hole through the center with your thumb, stretching it gently to form a 2-inch hole.
- 5
Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rest for 20 minutes while you preheat your oven to 425°F (220°C).
- 6
Bring a large pot of water to a boil and stir in the barley malt syrup or honey. Boil the bagels in batches for 1 minute per side, then remove with a slotted spoon and place back on the baking sheet.
- 7
Brush the tops with the egg wash and sprinkle with your desired toppings.
- 8
Bake for 20-25 minutes, rotating the pan halfway through, until the bagels are deep golden brown and sound hollow when tapped.
💡 Chef tips
- For a more authentic, complex flavor, place the shaped bagels in the refrigerator overnight to proof; this slow fermentation develops a deeper chew.
- If you don't have bread flour, all-purpose flour will work, though the bagels will be slightly less chewy.
- Store cooled bagels in an airtight container at room temperature for up to 2 days, or slice and freeze them for up to 3 months.
✅ How it should turn out
The finished bagels should have a shiny, golden-brown crust with a distinct chewiness, a soft airy interior, and a subtle sweetness that pairs perfectly with cream cheese or savory toppings.