Homemade Bagels Recipe
Making homemade bagels is surprisingly fun and rewarding! This recipe results in soft, chewy bagels with a slight crunch on the outside. The secret to that perfect bagel texture comes from boiling the dough before baking it, which gives the bagels their signature chewiness and golden crust. You can also customize the bagels with your favorite toppings, such as sesame seeds, poppy seeds, or everything seasoning.
Ingredients:
For the Bagel Dough:
- 4 cups (500g) all-purpose flour (or bread flour for extra chew)
- 1 tablespoon sugar (for the yeast to feed on)
- 2 teaspoons salt
- 2 teaspoons active dry yeast (or instant yeast)
- 1 1/4 cups warm water (110°F/43°C)
- 1 tablespoon olive oil (optional, for slightly richer dough)
For Boiling the Bagels:
- 2 quarts (8 cups) water
- 1 tablespoon baking soda (helps the bagels get that golden color and chewy texture)
- 1 tablespoon sugar (optional, for extra sweetness in the crust)
For Toppings (optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt (optional)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm water and sugar. Stir to dissolve, then sprinkle the yeast over the top.
- Let the yeast sit for about 5 minutes until it becomes foamy. If it doesn’t foam, your yeast might be expired or the water was too hot or too cold—start over with fresh yeast.
2. Mix the Dough:
- In a large bowl, combine the flour and salt.
- Pour in the yeast mixture and olive oil (if using). Mix with a wooden spoon until a rough dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky. You can add small amounts of flour as needed to prevent sticking, but don’t add too much.
3. First Rise:
- Lightly oil a large bowl and place the dough inside, turning it once to coat it with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
4. Shape the Bagels:
- Punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 8 equal pieces (for standard bagel size) or 6 pieces (for larger bagels).
- Roll each piece into a smooth ball. To form the bagels, poke your thumb through the center of each ball to create a hole, then gently stretch the hole to about 2 inches wide. The hole will shrink slightly during baking, so make sure it’s large enough.
- Place the shaped bagels on a baking sheet lined with parchment paper or lightly greased.
5. Second Rise:
- Cover the bagels with a clean towel and let them rise for another 15-20 minutes, or until they puff up slightly.
6. Preheat the Oven:
- While the bagels are rising, preheat your oven to 425°F (220°C). Place a rack in the middle of the oven.
7. Boil the Bagels:
- Bring a large pot of water to a boil, then add the baking soda and sugar (if using). Reduce the heat to a simmer.
- Gently drop the bagels into the simmering water, a few at a time (don’t overcrowd the pot). Boil each bagel for about 1-2 minutes per side. The longer you boil them, the chewier the bagels will be.
- Use a slotted spoon to remove the bagels from the water and place them back on the baking sheet.
8. Add Toppings:
- If you’re adding toppings (like sesame seeds, poppy seeds, or everything seasoning), sprinkle them over the wet bagels now, pressing gently so they stick.
9. Bake the Bagels:
- Bake the boiled bagels in the preheated oven for 20-25 minutes, or until they are golden brown and have a hollow sound when tapped on the bottom.
- For extra crispy bagels, you can turn off the oven after 25 minutes and leave them inside for another 5-10 minutes to crisp up further.
10. Cool and Serve:
- Let the bagels cool on a wire rack for at least 15 minutes before slicing.
- Enjoy your fresh homemade bagels with cream cheese, butter, jam, or any of your favorite spreads!
Tips for Success:
- Water Temperature: Make sure your water is warm, not hot. Too hot of water can kill the yeast.
- Flour Type: Bread flour gives bagels a chewier texture, but all-purpose flour works just fine if that’s what you have.
- Boiling: Boiling the bagels is the key to getting that chewy texture. Don’t skip this step!
- Shaping: If you don’t want to shape individual bagels, you can roll the dough into a log and cut it into pieces, then form the bagels.
- Toppings: You can get creative with toppings—garlic, onion, cheese, or even a sweet topping like cinnamon sugar.
Storage:
- Room Temperature: Fresh bagels are best eaten within 1-2 days, but they can be stored in an airtight container at room temperature.
- Freezing: Bagels freeze wonderfully! Slice them first, then wrap them tightly in plastic wrap and foil before freezing. Toast directly from the freezer when ready to eat.
Enjoy your homemade bagels with a cup of coffee or tea, or use them for sandwiches. They’re soft on the inside, slightly chewy on the outside, and way better than store-bought!
