Classic Homemade Bagels
Learn how to make delicious classic homemade bagels from scratch. This recipe guides you through every step, from activating the yeast to boiling and baking, ensuring a chewy texture and golden-brown crust.
Equipment
- Large Bowl
- Wooden Spoon or Stand Mixer
- Plastic Wrap
- Baking Sheet
- Large Pot
- Slotted Spoon
- Wire Rack
Ingredients
Dough
- 4 cups Bread Flour (about 500g)
- 1 packet Active Dry Yeast (2 1/4 teaspoons)
- 1 1/2 cups Warm Water (105-115°F / 40-46°C)
- 2 tablespoons Granulated Sugar or Malt Syrup
- 1 1/2 teaspoons Salt
For Boiling
- 1 tablespoon Baking Soda
Optional Toppings
- Everything bagel seasoning, sesame seeds, poppy seeds, sea salt flakes, minced garlic
Instructions
Preparation
- Combine warm water, sugar (or malt syrup), and yeast in a large bowl, then let it sit for 5-10 minutes until foamy.
- Add bread flour and salt to the yeast mixture, then mix until a shaggy dough forms.
Kneading and Rising
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
Shaping and Proofing
- Gently punch down the dough, divide it into 8-12 equal pieces, and shape each piece into a bagel.
- Place shaped bagels on a baking sheet, cover, and let rest for 15-20 minutes, then test if they are ready by dropping one into water.
Boiling and Baking
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil with baking soda.
- Carefully drop 2-3 bagels into the boiling water, boiling for 30 seconds to 1 minute per side.
- Remove boiled bagels, drain excess water, place on a baking sheet, add toppings if desired, and bake for 18-25 minutes until golden brown.
- Allow bagels to cool slightly on a wire rack before slicing and enjoying.
Notes
For deeper flavor, you can cold-proof the dough overnight in the fridge after kneading. Let it come to room temperature before shaping. For an extra shiny crust, brush with an egg wash (1 egg whisked with 1 tbsp water) before adding toppings and baking.