Homemade Bagel Recipe
Servings: 8 bagels
Preparation Time: 1 hour 30 minutes (includes rising time)
Cooking Time: 20-25 minutes
Bagels are a beloved breakfast staple known for their chewy texture and distinctive crust. Homemade bagels are surprisingly simple to make and can be customised with a variety of toppings. This recipe is one of my personal favourites, I will guide you through creating delicious, authentic bagels in your own kitchen.
Ingredients
For the Dough:
1 ½ cups warm water (110°F/45°C)
2 teaspoons active dry yeast
1 tablespoon granulated sugar
4 cups bread flour
2 teaspoons salt
For Boiling:
3 quarts water
2 tablespoons honey or malt syrup
For Topping (optional):
Sesame seeds
Poppy seeds
Everything bagel seasoning
Coarse salt
For Egg Wash:
1 large egg, beaten with 1 tablespoon of water
Instructions:
Prepare the Dough:
In a large mixing bowl, dissolve the sugar in the warm water.
Sprinkle the yeast over the water and let it sit for 5-10 minutes, or until foamy.
Add the bread flour and salt to the yeast mixture. Mix until a rough dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the Bagels:
Preheat your oven to 425°F (220°C).
Punch down the dough and divide it into 8 equal pieces.
Shape each piece into a ball by pulling the dough from the sides to the bottom, creating a smooth top.
Poke a hole through the center of each ball with your thumb and gently stretch to form a ring. The hole should be about 2 inches in diameter, as it will shrink when boiled and baked.
Place the shaped bagels on a lightly floured surface, cover with a damp towel, and let them rest for 10 minutes.
Boil the Bagels:
In a large pot, bring 3 quarts of water to a boil. Add the honey or malt syrup and stir to dissolve.
Reduce the heat to a gentle simmer. Boil the bagels, a few at a time, for 1-2 minutes on each side. This helps to develop the chewy crust.
Remove the bagels with a slotted spoon and drain them on a wire rack.
Add Toppings:
Place the boiled bagels on a baking sheet lined with parchment paper.
Brush each bagel with the egg wash.
Sprinkle with your desired toppings, such as sesame seeds, poppy seeds, or everything bagel seasoning.
Bake the Bagels:
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown.
Transfer to a wire rack to cool.
Serve:
Enjoy the bagels warm or at room temperature with your choice of spreads and fillings.
Chef Brooke Silk's Notes:
Flour Type: Bread flour is recommended for its higher protein content, which contributes to the bagels' chewy texture. All-purpose flour can be used in a pinch but will result in a slightly different texture.
Boiling Time: Adjust boiling time for desired texture. Longer boiling results in a chewier bagel.
Custom Toppings: Feel free to experiment with different toppings or add-ins like cheese, herbs, or dried fruit mixed into the dough.
Storage: Store bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage. Toast before serving for the best texture.
See more of our breakfast recipes
