Creating the perfect homemade bagels recipe is easier than it sounds, and trust me, once you try your hand at this, you may never want to buy store-bought again! Picture this: you wake up to the warm aroma of freshly baked bagels wafting through your kitchen. You can practically taste the chewy, golden crust. This recipe not only offers that fantastic texture you crave but also lets you personalize your bagels with toppings you love. It’s like having your own little café right at home. So, roll up your sleeves, and let’s get into the fun of crafting these bagels together!
Why This Recipe Works
This homemade bagels recipe emphasizes creating that perfect chewy texture and golden brown crust that you crave from your favorite bagel shop. The technique of boiling the bagels before baking ensures they develop a shiny surface and achieve that classic chewiness. Moreover, using a mix of yeast and a brief rising time keeps the dough light yet substantial, leading to incredible flavor and texture.
Why You’ll Love This Homemade Bagels Recipe
Get ready to fill your kitchen with the delightful aroma of freshly baked bagels! This recipe not only provides a straightforward approach but also allows you to customize your bagels with your favorite toppings. Each bite will transport you to a cozy café setting, making your at-home bagel experience nothing short of blissful. Imagine enjoying your favorite bagel varieties directly from your oven, warm and fresh!
Ingredients
- 1 and 1/2 cups (360 ml) warm water (between 100–110°F/38–43°C)
- 2 and 3/4 teaspoons instant or active dry yeast
- 4 cups (520g) bread flour (spooned & leveled)
- 1 tablespoon barley malt syrup, granulated sugar, or brown sugar
- 2 teaspoons salt
- Nonstick spray or 2 teaspoons butter/olive oil for coating the bowl
- Egg wash: 1 egg white beaten with 1 tablespoon water
- For boiling: 2 quarts water and 1/4 cup (85g) honey or barley malt syrup
Prepare the Dough
To start, grab your stand mixer and the dough hook attachment. In the bowl, whisk the warm water and yeast together. Cover it and let it sit for about 5 minutes. If you don’t have a stand mixer, no worries—you can mix it by hand in a large bowl using a wooden spoon or a silicone spatula.
Combine Ingredients
Next, add the flour, brown sugar, and salt to your yeast mixture. Beat on medium speed for about 2 minutes, until the dough pulls away from the sides of the bowl. At this point, it should look stiff and slightly dry, which is just what you want.
Knead the Dough
Now, keep the mixer running on low speed for another 6–7 minutes, or if you’re kneading by hand, continue on a lightly floured surface. The dough should feel smooth and elastic at this stage. If it seems too sticky, you can sprinkle in a little flour as needed, but be careful not to overdo it and make the dough dry. To check if it’s ready, you can perform the “windowpane test” by stretching a small piece of dough—if it forms a thin, translucent membrane without tearing, you’re good to go!
Allow Dough to Rise
Take a large bowl and lightly grease it with your choice of nonstick spray, butter, or oil. Place the dough in the bowl, turning it to coat all sides. Cover it with plastic wrap or a clean kitchen towel. Now, let it rise at room temperature for about 1.5–2 hours or until it has doubled in size.
Shape the Bagels
Once the dough is risen, punch it down gently to release the air. Divide it into 8 equal pieces and shape each piece into a ball. Using your index finger, press through the center of each ball, creating a hole that is approximately 1.5–2 inches in diameter. Arrange the shaped bagels on prepared baking sheets and cover them loosely with a towel for about 5–10 minutes.
Prepare for Boiling
While your bagels rest, preheat your oven to 425°F (218°C). Fill a large pot with 2 quarts of water and whisk in the honey or barley malt syrup. Bring this to a boil, then reduce the heat to medium-high.
Water Bath Your Bagels
Gently drop 2-3 bagels into the boiling water, allowing them to float. Boil for 1 minute on each side, flipping halfway through. Remove them using a slotted spatula, allowing the excess water to drain off before placing them back on the baking sheets. Repeat this process for the remaining bagels.
Apply Egg Wash
Brush the top and sides of each bagel with the egg wash you prepared earlier. If you want to add some toppings, now’s the time! Dip the tops immediately after applying the wash for the best flavor.
Bake the Bagels
Now it’s time for the oven! Bake those bagels for 20–25 minutes, rotating the pans halfway through, until they’re dark golden brown. Once they’re done, let them cool on the baking sheets for about 20 minutes before transferring them to a cooling rack.
Serving Suggestions
Enjoy these bagels fresh, paired with cream cheese, avocado, or smoked salmon. They are also delicious when toasted and topped with jam or peanut butter. The possibilities are endless!
Tips for Success
- Ensure your water is at the right temperature, around 100-110°F, to activate the yeast effectively.
- Kneading is essential for gluten development; skipping this step could affect the bagel’s texture.
- Allow plenty of time for the dough to rise for the best possible texture.
Variations
Feel free to experiment with flavors! You can add dried herbs or spices directly to the dough, or try toppings like sesame seeds, poppy seeds, or everything bagel seasoning. Get creative!
Storage Tips
Store leftover bagels tightly covered at room temperature for up to 4 days or in the refrigerator for a week. If you want to keep them longer, freeze them in a resealable bag, and you can enjoy delicious bagels for up to 2 months.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can, but bagels made with bread flour will typically have a better texture due to its higher protein content.
2. What if I don’t have instant yeast?
No problem! You can use active dry yeast, but you may need to proof it by dissolving it in warm water for about 5-10 minutes before proceeding.
3. Can I add toppings before baking?
Definitely! Just dip the bagels in your desired toppings right after applying the egg wash before placing them in the oven.
4. How do I know when my bagels are done?
Look for a deep golden brown color and a nice firm texture; they should sound hollow when tapped on the bottom.
5. Can I freeze the bagels?
Absolutely! Remember to cool them completely, wrap them tightly, and they’ll be good for the freezer for up to 2 months.
So, now you’re ready to whip up some delightful homemade bagels! With a little preparation and care, you’ll create bagels that surpass anything from the store, all while filling your kitchen with warmth and joy. Happy baking!
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Homemade Bagels
Enjoy the delightful experience of baking your own bagels at home! This recipe is easy to follow and invites you to customize with your favorite toppings, ensuring a fresh and tasty treat.
- Total Time: 45 minutes
- Yield: 8 bagels 1x
Ingredients
- 1 and 1/2 cups (360 ml) warm water (between 100–110°F/38–43°C)
- 2 and 3/4 teaspoons instant or active dry yeast
- 4 cups (520g) bread flour (spooned & leveled)
- 1 tablespoon barley malt syrup, granulated sugar, or brown sugar
- 2 teaspoons salt
- Nonstick spray or 2 teaspoons butter/olive oil for coating the bowl
- Egg wash: 1 egg white beaten with 1 tablespoon water
- For boiling: 2 quarts water and 1/4 cup (85g) honey or barley malt syrup
Instructions
- Whisk warm water and yeast together in a large bowl or stand mixer, then let it sit for 5 minutes.
- Add flour, brown sugar, and salt to the mixture and beat on medium speed until the dough pulls away from the bowl.
- Knead the dough for 6-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise at room temperature until doubled in size (about 1.5–2 hours).
- Divide the dough into 8 pieces, shape into balls, and make holes in the center.
- Preheat oven to 425°F (218°C) and prepare boiling water with honey.
- Boil the bagels for 1 minute on each side, then place on baking sheets.
- Brush with egg wash, add toppings if desired, and bake for 20–25 minutes until golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure water temperature is around 100-110°F to activate yeast effectively.
Kneading is crucial for gluten development; do not skip this step.
Allow dough to rise sufficiently for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 1
- Sodium: 330
- Fat: 1.5
- Saturated Fat: 0.5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 8
- Cholesterol: 10
