Homemade Bagels
These Homemade Bagels are chewy on the inside, slightly crisp on the outside, and perfect for breakfast or sandwiches. Made from scratch with simple ingredients, they’re a fun baking project that results in bakery-quality bagels right at home.
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Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer with dough hook
- Baking sheet
- Parchment paper
- Large pot for boiling
- Slotted spoon
- Cooling rack
Ingredients
- For the Dough:
- 4 cups 500 g bread flour
- 1 tbsp granulated sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 1/4 cups 300 ml warm water (about 110°F / 43°C)
- For Boiling:
- 2 quarts 2 L water
- 2 tbsp honey or barley malt syrup
- 1 tbsp baking soda
- Optional Toppings:
- Sesame seeds poppy seeds, everything bagel seasoning, or coarse salt
Instructions
- Make the Dough:
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour and salt, mixing until a stiff dough forms. Knead for 8–10 minutes until smooth and elastic.
- First Rise:
- Place the dough in a lightly 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 into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and gently stretch to form a ring.
- Second Rise:
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 10–15 minutes while you prepare the boiling water.
- Boil the Bagels:
- Preheat oven to 425°F (220°C). Bring 2 quarts of water to a boil with honey and baking soda. Carefully boil bagels, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
- Add Toppings:
- Sprinkle bagels with desired toppings while still wet from boiling.
- Bake:
- Bake for 20–25 minutes, or until golden brown and crisp on the outside. Remove from oven and cool on a wire rack.
Servings: 8 bagels