Homemade Bagels Recipe

If you have ever dreamed of biting into a warm, chewy, and perfectly golden breakfast treat fresh from your own kitchen, this Homemade Bagels Recipe will be your new best friend. It’s a wonderful blend of simple pantry staples transformed by a bit of time and love into bagels that rival any bakery’s best. Once you master this recipe, you’ll never want to settle for store-bought bagels again. The crispy exterior combined with that gloriously dense and tender crumb inside is just pure magic you can create at home!

Ingredients You’ll Need

These ingredients are straightforward but each plays a crucial role in giving your bagels their signature texture, flavor, and appearance. From the bread flour providing structure to the honey adding a subtle sweetness, everything combines to make these bagels irresistible.

• Bread flour (3½ cups): High gluten content for that chewy, dense bagel texture.
• Kosher salt (1½ teaspoons): Enhances flavor and controls yeast fermentation.
• Instant yeast (2 teaspoons): For reliable and quick rise without fuss.
• Honey (1 tablespoon + 1 tablespoon): Adds a mild sweetness to both dough and boiling water, promoting a golden crust.
• Warm water (1 cup): Activates the yeast and blends the ingredients smoothly.
• Large egg (1): Used in the egg wash for that shiny, golden exterior.
• Everything bagel seasoning (optional): For a classic flavorful topping if you like a savory punch.
• Water for boiling (8 cups): Essential for giving bagels their characteristic chewy, shiny crust.
• Baking soda (1 tablespoon): Raises the water’s pH, helping the crust develop properly during boiling.

How to Make Homemade Bagels Recipe

Step 1: Mix the Dough

Begin by combining your bread flour, kosher salt, instant yeast, and honey right in the stand mixer bowl. Slowly pour in warm water while the mixer is on low speed until the dough just comes together. This slow incorporation helps hydrate the flour evenly for the best texture.

Step 2: Knead Until Smooth and Elastic

Increase to medium-low speed and let the dough hook work its magic, kneading for about 5 to 7 minutes. Your dough will transform from rough and shaggy to smooth and elastic—this is when gluten develops, giving bagels their structure and chew.

Step 3: First Rise

Place the kneaded dough into a lightly oiled bowl, cover it snugly with a towel or plastic wrap, and let it rise at room temperature until doubled in size, usually 1 to 2 hours. This rest allows the yeast to produce gas, making the dough airy but still dense enough for a good bagel.

Step 4: Shape Your Bagels

Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a smooth ball, then poke a hole through the center and gently stretch to create that classic bagel shape. The size of the hole will shrink as the dough rises again, so start larger than you think you need.

Step 5: Second Rest

Arrange the shaped bagels on a parchment-lined baking sheet and let them rest for 30 minutes at room temperature. They’ll puff up slightly, giving you that perfect final texture after baking.

Step 6: Prepare Boiling Water

Preheat your oven to 480°F. Meanwhile, bring 8 cups of water to a rolling boil in a large pot, adding baking soda and honey. This alkaline bath is key to developing that beautiful bagel crust and enhances browning in the oven.

Step 7: Boil the Bagels

Lower the bagels into the boiling water, 1 or 2 at a time, boiling each side for 20 to 30 seconds. This step seals the crust and gives bagels their chewy texture. Remove with a slotted spoon and return to the baking sheet.

Step 8: Egg Wash and Season

Whisk the egg and brush it generously over each bagel. This step helps them brown beautifully and provides a glossy finish. Now sprinkle with everything bagel seasoning if desired—this elevates the flavor with a savory crunch.

Step 9: Bake to Perfection

Bake at 480°F for 5 minutes, then lower the temperature to 400°F and continue baking for another 6 minutes or until the bagels turn golden brown. The high initial heat jump-starts the crust formation while the slower finish ensures the inside cooks through without drying.

Step 10: Cool and Enjoy

Once baked, transfer the bagels to a wire rack to cool. This step keeps the crust crisp while the interior settles to its ideal chewy softness. Slice and enjoy them fresh or toasted with your favorite toppings!

How to Serve Homemade Bagels Recipe

Garnishes

While everything bagel seasoning is a classic, you can also sprinkle sesame seeds, poppy seeds, or coarse sea salt before baking for delicious variations. Cream cheese, smoked salmon, or a thick helping of butter are always crowd-pleasers on freshly baked bagels.

Side Dishes

Around bagels, simple sides like fresh fruit, scrambled eggs, or even a bowl of fresh yogurt with honey complement the savory flavors wonderfully. For a brunch party, serve alongside a colorful salad or roasted veggies for a balanced meal.

Creative Ways to Present

Try slicing your bagels and layering them with deli meats, cheeses, and crisp veggies to create gourmet sandwiches. For a fun twist, cut bagels into bite-sized pieces and serve mini bagel sliders or bagel chips with dips like hummus or spinach dip.

Make Ahead and Storage

Storing Leftovers

Wrap leftover bagels tightly in plastic wrap or place them in an airtight container at room temperature for up to two days. This keeps them soft and ready to enjoy without drying out too quickly.

Freezing

If you want to keep the magic around longer, slice your bagels and freeze them in resealable bags. This way, you can toast each piece directly from frozen, preserving their fresh-baked flavor and texture.

Reheating

To bring your bagels back to life, toast or warm them in a 350°F oven for 5 to 7 minutes. Avoid microwaving as it can make them chewy or rubbery. A quick toast keeps that perfect crispy crust and soft inside everyone loves.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour is preferred for its higher protein content which creates a chewy texture, you can substitute all-purpose flour in a pinch. Your bagels might be less chewy and dense but still delicious.

Why do we boil bagels before baking?

Boiling bagels sets the crust quickly and creates that signature chewy texture. It also helps them develop a glossy surface once baked, making bagels stand apart from regular bread.

Can I make this dough by hand without a mixer?

Absolutely! Mixing and kneading by hand will take a bit longer and more elbow grease, but the results are the same. Just make sure to knead until the dough feels smooth and elastic.

How long do homemade bagels stay fresh?

Fresh bagels are best eaten within two days when stored at room temperature. Beyond that, they start to lose their texture, which is why freezing extra bagels is a great option.

Can I add flavors like cinnamon or raisins to this recipe?

Yes! Add-ins like cinnamon, raisins, or even blueberries can be folded into the dough before the first rise. This will give you deliciously flavored bagels with a personal twist.

Final Thoughts

Making your own bagels with this Homemade Bagels Recipe is such a rewarding experience because you get to enjoy a bakery-quality treat made entirely by you. The process might take some time, but the results—a nap-worthy, golden, chewy bagel—are absolutely worth every minute. Invite friends and family over, share the joy, and watch how these homemade bagels become a beloved staple in your kitchen. Give it a go, and you just might kickstart a new weekend ritual!

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