Making homemade bagels may sound intimidating, but it’s actually quite simple and rewarding! Fresh bagels straight from your kitchen are a delight to taste. Imagine the warm smell wafting through your home as you bake your own bagels. This recipe will guide you through every step, so you can enjoy a delicious bagel anytime.
Why Make This Recipe
Why settle for store-bought bagels when you can make them at home? Homemade bagels are fresher, tastier, and customizable. You can add your favorite toppings, like sesame seeds or everything seasoning, and adjust the flavors to suit your taste. Plus, the process of making bagels can be a fun activity to do alone or with family and friends.
How to Make Homemade Bagels
Ingredients:
- 1 and 1/2 cups (360g/ml) warm water (between 100–110°F/38–43°C)
- 1 Tablespoon barley malt syrup, granulated sugar, or brown sugar
- 2 and 3/4 teaspoons (8g) instant or active dry yeast
- 4 cups (520g) bread flour (spooned & leveled), plus more as needed
- 2 teaspoons salt
- For coating the bowl: nonstick spray or 2 teaspoons butter or olive oil
- 2 quarts (1.9L) water
- 1/4 cup (85g) barley malt syrup or honey
- Egg wash: 1 egg white beaten with 1 Tablespoon water
Directions:
- In the bowl of a stand mixer, whisk together the warm water, barley malt syrup/sugar, and yeast. Cover and let it sit for 5 minutes. (If you don’t have a mixer, you can use a large bowl and a wooden spoon.)
- Add the flour and salt. Beat on medium speed for 2 minutes until the dough forms a rough ball. If the dough is too sticky, add flour one tablespoon at a time until it pulls away from the bowl.
- Knead the dough on low speed for 6–7 minutes, or by hand for the same amount of time until it is smooth and elastic. If it’s sticky, sprinkle flour as needed.
- Lightly grease a large bowl with nonstick spray, butter, or oil. Place the dough in the bowl, cover it, and let it rise for 1.5–2 hours until it doubles in size.
- Preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 8 equal pieces (about 4 ounces each). Shape each piece into a ball, and make a hole in the center to form the bagel shape.
- Let the shaped bagels rest for 5–10 minutes while preparing the water bath.
- Fill a large pot with 2 quarts of water and whisk in the barley malt syrup or honey. Bring to a boil, then reduce to medium-high heat. Boil bagels for 2 minutes, flipping halfway through, then place them back on the prepared baking sheets.
- Brush each bagel with the egg wash. Add toppings if desired.
- Bake for 20–25 minutes until golden brown. Allow to cool for 20 minutes on the baking sheets, then transfer to a rack.
- Slice, toast, and enjoy your homemade bagels! Store leftovers at room temperature for up to 4 days or in the refrigerator for up to 1 week.
How to Serve Homemade Bagels
Homemade bagels can be served with a variety of toppings. Classic cream cheese is always a favorite, but you can also add smoked salmon, cucumber slices, or avocado. Get creative and enjoy them for breakfast, brunch, or a tasty snack!
How to Store Homemade Bagels
To keep your bagels fresh, cover them tightly and store them at room temperature for up to 4 days. If you want them to last longer, you can store them in the refrigerator for up to 1 week. For longer storage, consider freezing the bagels. Place them in a freezer-safe bag, and they can last for a couple of months.
Tips to Make Homemade Bagels
- Make sure your water temperature is just right for activating the yeast.
- Don’t rush the rising time; let the dough double for the best texture.
- Feel free to experiment with different toppings like seeds, spices, or cheese.
Variation
You can easily make flavored bagels by adding ingredients like garlic powder, onion flakes, or even dried herbs into the dough. Another fun variation is to swirl in some cinnamon sugar for a sweet treat!
FAQs
Q: Can I use whole wheat flour instead of bread flour?
A: Yes! You can substitute some or all of the bread flour with whole wheat flour, but it may change the texture slightly.
Q: Why do I need to boil bagels before baking them?
A: Boiling bagels gives them their signature chewy texture and helps form a crust. It’s an essential step!
Q: How can I tell when my bagels are baked properly?
A: Bagels should be a dark golden brown when finished baking. You can also tap the bottom of a bagel; if it sounds hollow, they are done!
Now you are ready to make delicious homemade bagels! Enjoy the process and the tasty results!
Homemade Bagels
Ingredients
Dough Ingredients
- 1.5 cups warm water (between 100–110°F/38–43°C)
- 1 Tablespoon barley malt syrup, granulated sugar, or brown sugar Choose any of the sweeteners.
- 2.75 teaspoons instant or active dry yeast
- 4 cups bread flour (spooned & leveled), plus more as needed Use additional flour if needed while kneading.
- 2 teaspoons salt
- 2 quarts water for boiling
Coating and Egg Wash
- 2 teaspoons nonstick spray or butter or olive oil For greasing the bowl.
- 1/4 cup barley malt syrup or honey For the water bath.
- 1 each egg white beaten with 1 Tablespoon water For egg wash.
Instructions
Preparation
- In the bowl of a stand mixer, whisk together the warm water, barley malt syrup/sugar, and yeast. Cover and let it sit for 5 minutes.
- Add the flour and salt. Beat on medium speed for 2 minutes until the dough forms a rough ball. If the dough is too sticky, add flour one tablespoon at a time until it pulls away from the bowl.
- Knead the dough on low speed for 6–7 minutes, or by hand for the same amount of time until it is smooth and elastic. If it’s sticky, sprinkle with flour as needed.
- Lightly grease a large bowl with nonstick spray, butter, or oil. Place the dough in the bowl, cover it, and let it rise for 1.5–2 hours until it doubles in size.
Cooking
- Preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 8 equal pieces (about 4 ounces each). Shape each piece into a ball, and make a hole in the center to form the bagel shape.
- Let the shaped bagels rest for 5–10 minutes while preparing the water bath.
- Fill a large pot with 2 quarts of water and whisk in the barley malt syrup or honey. Bring to a boil, then reduce to medium-high heat. Boil bagels for 2 minutes, flipping halfway through, then place them back on the prepared baking sheets.
- Brush each bagel with the egg wash. Add toppings if desired.
- Bake for 20–25 minutes until golden brown. Allow to cool for 20 minutes on the baking sheets, then transfer to a rack.
