Description
This homemade bagels recipe guides you through creating classic, chewy bagels with a golden crust using simple ingredients and straightforward techniques. The process involves mixing and kneading dough, letting it rise, shaping the bagels, boiling to develop the characteristic chewy exterior, and baking to perfection with an optional everything bagel seasoning topping. These bagels are perfect for breakfast or sandwiches and deliver a fresh and satisfying bite every time.
Ingredients
Scale
Dough
- 3½ cups bread flour (420 grams, spooned and leveled)
- 1½ teaspoons kosher salt (5 grams)
- 2 teaspoons instant yeast (6 grams)
- 1 tablespoon honey (22 grams)
- 1 cup warm water (227 grams, about 105-110°F)
Boiling Solution
- 8 cups water (1,816 grams, ½ gallon)
- 1 tablespoon baking soda (18 grams)
- 1 tablespoon honey (22 grams)
Finishing
- 1 large egg (50 grams, for egg wash)
- Everything bagel seasoning (optional, for sprinkling)
Instructions
- Mix Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, kosher salt, instant yeast, and honey. With the mixer on low speed, gradually add the warm water to the dry ingredients until a rough dough forms.
- Knead Dough: Increase the mixer speed to medium-low and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 1-2 hours or until doubled in size.
- Divide and Shape: Punch down the risen dough and divide it into 8 equal pieces (about 85 grams each). Roll each into a smooth ball, then poke a hole through the center with your finger and stretch it gently to form the classic bagel shape.
- Rest Shaped Bagels: Place the shaped bagels on a parchment-lined baking sheet and let them rest at room temperature for about 30 minutes to puff up slightly.
- Preheat Oven and Prepare Boiling Solution: Preheat your oven to 480°F (250°C). Bring 8 cups of water to a rolling boil in a large pot, then add the baking soda and honey to the water.
- Boil Bagels: Carefully lower the bagels, 1-2 at a time, into the boiling water. Boil each side for 20-30 seconds, then remove and place them back on the parchment-lined baking sheet. This boiling step creates their characteristic chewy crust.
- Apply Egg Wash and Season: Whisk the large egg and brush it evenly over the tops of the boiled bagels. Sprinkle generously with everything bagel seasoning if desired.
- Bake Bagels: Bake the bagels in the preheated oven at 480°F for 5 minutes. Then reduce the temperature to 400°F (205°C) and continue baking for an additional 6 minutes or until golden brown.
- Cool and Serve: Remove the bagels from the oven and cool on a wire rack before slicing. Enjoy them plain, with spreads, or as sandwich bases.
Notes
- Using bread flour is essential for the chewy texture typical of bagels due to its higher gluten content.
- Boiling the bagels before baking is a traditional step that creates their shiny and chewy crust.
- Add baking soda carefully to the boiling water; this alkalinity helps develop the bagel crust.
- If you don’t have everything bagel seasoning, substitute with sesame seeds, poppy seeds, or coarse salt.
- Ensure the water is warm (not hot) when mixing the dough to activate yeast without killing it.
- Allowing the dough to rise sufficiently is key for soft yet dense bagels.
- Be cautious of handling the bagels gently during shaping and boiling to retain their form.
