The iconic bagel, these have a chewy interior and a golden, crispy exterior. While grabbing a bagel from your favorite bakery or café is always a treat, there’s something incredibly satisfying about making them from scratch in your own kitchen! Traditionally, they’re made by boiling the dough briefly before baking, resulting in their distinctive chewy texture. They can be enjoyed plain, with a variety of toppings, or as part of a sandwich.
Why This Recipe Works
This homemade bagel recipe stands out for several reasons:
- Classic Flavor: The combination of high-gluten flour, honey, and a brief boil before baking recreates the authentic flavor and texture of traditional bagels.
- Customization: You can customize your bagels with different toppings and flavors to suit your taste preferences.
- Simplicity: While making bagels from scratch might seem intimidating, this recipe simplifies the process, making it accessible to home bakers of all skill levels.
About This Recipe
Time: Approximately 2 hours (including rise time and baking).
Difficulty: Moderate.
Texture: Chewy interior with a crispy crust.
Flavor: Rich and slightly sweet from the honey.
Ingredients
- flour
- instant yeast
- sugar & honey
- oil
- egg
- salt
- warm water
- Toppings of your choice (sesame seeds, poppy seeds, everything bagel seasoning, etc.)
Overview of How to Make Them
- Mix the Dough: In a large mixing bowl, combine the dough ingredients. Knead until the dough is smooth and elastic.
- Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise until doubled in size, about 30 minutes.
- Shape the Bagels: Divide the dough into equal-sized portions. Shape each portion into a ball, then it around your hand and seal the ends.
- Boil: Bring a large pot of water and honey to a boil. Boil the bagels for 1-2 minutes per side, then remove them with a slotted spoon and place them on a wire rack.
- Top and Bake: Sprinkle with toppings of your choice. Bake in a preheated oven at 425°F (230°C) for 15-20 minutes, or until golden brown.
Top Five Tips for Making the Recipe
- Use High-Gluten Flour: This type of flour is essential for achieving the chewy texture that bagels are known for.
- Don’t Skip the Boiling Step: Boiling the bagels briefly before baking is what gives them their characteristic crust and chewy interior.
- Be Creative with Toppings: Experiment with different toppings like sesame seeds, poppy seeds, or even dried onion flakes to customize your bagels.
- Watch the Oven Closely: Bagels can go from perfectly golden to burnt in a matter of minutes, so keep a close eye on them while they bake.
- Let Them Cool Before Slicing: Allow the bagels to cool for at least 10-15 minutes before slicing to prevent them from becoming too gummy.
Equipment List
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Sifter or Fine-Mesh Strainer
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Baking Sheets
- Cooling Rack
Storage Tips
Homemade bagels are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. To reheat, simply toast them until warmed through.
Homemade Bagels
These bagels have a chewy interior and a golden, crispy exterior. While grabbing a bagel from your favourite bakery or cafe is always a treat, there's something incredibly satisfying about making them from scratch in your own kitchen.
Ingredients
- 350 g warm water
- 3 ½ tsp active dry yeast
- 60 g sugar
- 20 g honey
- 30 g oil
- 1 egg
- 2 tsp salt
- 700 g flour
- 60 g honey for boiling
- Sesame seeds or any other toppings
Instructions
- In a large bowl mix the water, yeast, sugar, honey (20g), oil and egg. Then mix in the salt. Slowly add in the flour and mix until a dough forms.
- Knead the dough on a lightly floured surface until smooth, about 10 minutes by hand.
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise for 30 minutes.
- Preheat the oven to 450℉ (230℃). Put a large pot to boil over high heat.
- Divide the dough into 16 equal pieces (about 75g each). Roll each piece into a 10 inch rope. Wrap the rope around your hand, overlapping the two ends on the inside of your hand. Roll the ends together to seal. Repeat with each piece of the dough, keeping the rest covered with a towel in the meantime.
- Place the bagels on a parchment lined pan or a lightly floured surface. Cover with a towel and let rest for 30 minutes.
- Add the 60g of honey to the boiling water. Boil the bagels in batches, about 1½ minutes each side. Remove with a slotted spoon and place them on a wire rack. Sprinkle with sesame seeds or any other topping.
- Bake the bagels in batches. Place them back on the parchment lined pan and bake for 15-20 minutes. If the bagels are getting too dark, cover with foil mid-way through.