Homemade Bagels

Delicious homemade bagels with a chewy texture and crispy crust, perfect for breakfast or brunch, and customizable with various toppings.

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Prep Time 2

Cook Time 25

Total Time 2 25

Servings: 8 bagels

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Bagel Dough

1 cup warm water Essential for activating the yeast and hydrating the dough.
2 teaspoons instant or active dry yeast Leavens the bagels for a light texture.
2 tablespoons barley malt syrup or granulated sugar Adds sweetness and aids in browning.
4 cups bread flour Provides necessary structure for a chewy bagel.
2 teaspoons salt Enhances flavor and controls yeast activity.
nonstick spray nonstick spray Used to coat the bowl to prevent sticking.
1 tablespoon butter or oil For greasing the bowl during dough rising.

Boiling Ingredients

2 quarts water Used in the boiling process to create bagel's signature texture.
2 tablespoons barley malt syrup or honey Added to the boiling water for flavor and color.

Topping Ingredients

Preparation

In a stand mixer, whisk the warm water, barley malt syrup or sugar, and yeast. Let sit for 5 minutes.
Add flour and salt. Beat on medium speed for 2 minutes until the dough pulls away from the bowl.
Knead on low for 6 to 7 minutes until smooth.
Coat a bowl with oil, place the dough inside, cover it, and let it rise until doubled in size (1.5 to 2 hours).

Shaping

Punch down the dough, divide it into 8 pieces, shape into balls, and create holes in the center.
Let shaped bagels rest for 5 to 10 minutes while preheating the oven to 425°F.

Boiling & Baking

Boil 2 quarts of water with barley malt syrup or honey.
Boil each bagel for 1 minute on each side, then place them on baking sheets.
Brush each bagel with egg wash, add toppings, and bake for 20 to 25 minutes until dark golden brown.
Allow the bagels to cool on a wire rack.

Try different toppings like sesame seeds or everything seasoning for variety. Use bread flour for a chewier texture.