Homemade Bagels Recipe

Introduction

Homemade bagels are a delightful treat that bring the flavors of a classic bakery right into your kitchen. With a chewy inside and a crisp crust, these bagels are perfect for breakfast or lunch. Enjoy customizing them with your favorite toppings or spreads.

Ingredients

• 4 cups All-Purpose Flour
• 1 teaspoon Brown Sugar
• 2 teaspoons Salt
• 1 tablespoon Instant Dry Yeast
• 2 quarts Water
• 1 1/2 tablespoons Brown Sugar

Instructions

1. Step 1: In a large bowl, mix the all-purpose flour, 1 teaspoon brown sugar, salt, and instant dry yeast. Add warm water gradually and combine to form the dough.
2. Step 2: Knead the dough until it is no longer sticky, about 10 minutes, then place it in a lightly greased bowl. Cover with a warm, damp towel and let it rise for 1 to 2 hours until doubled in size.
3. Step 3: Bring 2 quarts of water to a boil in a large pot, then stir in 1 1/2 tablespoons of brown sugar. While waiting for the water to boil, divide the dough into palm-sized balls and roll each into a 6-inch rope. Shape by joining the ends to form a bagel with a 1 to 2 inch hole in the center.
4. Step 4: Using a slotted spoon, gently lower each bagel into the boiling water. Boil for 30 to 60 seconds on each side, working in batches of about four to avoid overcrowding the pot. Remove bagels with the slotted spoon and place them on a greased cookie sheet.
5. Step 5: Bake the bagels at 425°F (220°C) for approximately 20 minutes, or until they turn golden brown.
6. Step 6: Allow the bagels to cool slightly before serving. Enjoy them fresh or with your favorite toppings.

Tips & Variations

• For extra flavor, add seeds like sesame or poppy on top of the bagels before baking.
• Use bread flour instead of all-purpose for chewier bagels.
• To add sweetness, mix cinnamon and raisins into the dough before shaping.
• Brush bagels with egg wash before baking for a shiny, golden crust.

Storage

Store cooled bagels in an airtight container at room temperature for up to two days. For longer storage, freeze bagels in a sealed bag for up to one month. To reheat, toast frozen bagels directly or warm them briefly in the oven for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bagels without yeast?

Yeast is essential for the classic chewy texture and rise of bagels. Without yeast, you would need to use a different recipe like quick breads, but they won’t have the same texture.

Why do bagels need to be boiled before baking?

Boiling bagels gelatinizes the starch on the surface, which prevents them from rising too much in the oven and creates their characteristic shiny, chewy crust.

Homemade Bagels Recipe

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★★★★★

5 from 93 reviews

• Author: Ethan
• Total Time: 2 hours 50 minutes
• Yield: 8 medium bagels 1x

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Description

This Homemade Bagels recipe guides you through making classic New York-style bagels with a chewy crust and soft interior. The dough is prepared with all-purpose flour, brown sugar, salt, and instant dry yeast, then boiled briefly before baking to achieve that iconic shiny crust and dense texture. Perfect for breakfast or snacks, these bagels are delicious plain or with your favorite toppings.

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Ingredients

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Dough Ingredients

• 4 cups All-Purpose Flour
• 1 teaspoon Brown Sugar
• 2 teaspoons Salt
• 1 tablespoon Instant Dry Yeast
• Water (quantity for kneading, warm, approx. 1 to 1 1/4 cups)

Boiling Water

• 2 quarts Water
• 1 1/2 tablespoons Brown Sugar

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Instructions

1. Mix Dry Ingredients: In a large bowl, combine 4 cups all-purpose flour, 1 teaspoon brown sugar, 2 teaspoons salt, and 1 tablespoon instant dry yeast. Add warm water gradually to form a dough.
2. Knead Dough: Knead the dough for about 10 minutes until it’s smooth and no longer sticky, developing gluten for the right texture.
3. First Rise: Place the kneaded dough in a lightly greased bowl. Cover it with a warm, damp towel and let it rise in a warm place for 1 to 2 hours, until doubled in size.
4. Prepare Boiling Water: Bring 2 quarts of water to a boil in a large pot. Add 1 1/2 tablespoons brown sugar and stir to dissolve. This sweet water helps create the bagels’ shiny crust.
5. Shape Bagels: Divide the risen dough into palm-sized balls. Roll each ball into a 6-inch rope and join the ends to form a bagel shape, making sure the hole is about 1 to 2 inches wide to prevent closing during boiling.
6. Boil Bagels: Using a slotted spoon, gently lower 3-4 bagels at a time into the boiling water. Boil each side for 30 to 60 seconds. Avoid overcrowding. Remove boiled bagels with the slotted spoon and place on a greased cookie sheet.
7. Bake Bagels: Preheat your oven to 425°F (220°C). Bake the boiled bagels on the greased cookie sheet for about 20 minutes or until they are a golden brown color and crusty on the outside.
8. Serve: Cool the bagels slightly, then serve warm with your choice of spreads or toppings. Enjoy your homemade fresh bagels!

Notes

• Ensure the water used for mixing the dough is warm but not hot to prevent killing the yeast.
• Do not boil too many bagels at once to avoid sticking and uneven cooking.
• For added flavor, sprinkle seeds like sesame or poppy on bagels after boiling and before baking.
• Make sure holes in bagels are large enough so they don’t close during boiling.
• Use a slotted spoon to carefully handle bagels when boiling to keep their shape intact.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Boiling and Baking
• Cuisine: American

Keywords: Homemade bagels, bagel recipe, how to make bagels, chewy bagels, NY style bagels, boiled bagels, breakfast bread