Homemade Bagels
Master the art of the chewy, golden-brown New York-style bagel right in your own kitchen with this foolproof recipe.
Ingredients
- •4 cups bread flour (500g)
- •1 1/2 cups warm water (355ml)
- •2 1/2 teaspoons instant yeast
- •2 tablespoons granulated sugar
- •2 teaspoons kosher salt
- •1 tablespoon barley malt syrup or honey (for the boiling water)
- •1 large egg white (for egg wash)
- •Optional toppings: sesame seeds, poppy seeds, or coarse sea salt
Instructions
- 1
In a stand mixer bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- 2
Add the flour and salt. Use a dough hook to knead on low speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
- 3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60-90 minutes until doubled in size.
- 4
Punch the dough down and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center with your thumb, stretching it gently to form a 2-inch hole.
- 5
Place shaped bagels on a parchment-lined tray, cover, and let rest for 20 minutes.
- 6
Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and stir in the barley malt syrup or honey.
- 7
Boil the bagels in batches for 1 minute per side, then remove with a slotted spoon and place back on the baking sheet.
- 8
Brush the tops with egg white and sprinkle with your choice of toppings.
- 9
Bake for 20-25 minutes until the bagels are deep golden brown and sound hollow when tapped.
💡 Chef tips
- For a deeper flavor and better texture, place the shaped bagels in the refrigerator overnight before boiling and baking.
- Bread flour is essential for the signature chewy texture; all-purpose flour will result in a softer, bread-like bagel.
- Store cooled bagels in an airtight bag at room temperature for up to 2 days, or slice and freeze them for up to a month.
✅ How it should turn out
The finished bagels should have a glossy, blistered crust with a dense, chewy interior and a subtle malty sweetness.