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5.0 from 3 votes

Bagels

These homemade Bagels are the perfect texture, chewy, dense, yet soft, and oh so delicious! Better than store-bought every time, these homemade bagels are way easier than you think!

Prep Time
45 mins
Cook Time
45 mins
Proofing
1 hr 30 mins
Total Time
2 hrs 40 mins
Servings: 8 bagels
Calories: 321 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 1 ¼ cup warm water
  • 1 Tablespoon instant yeast
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 Tablespoon oil
  • 4 Cups all purpose flour
  • 1 quart water
  • 1/2 cup honey

Instructions

    Cup of Yum
  1. Mix warm water (100-105 degrees), yeast and sugar together in the mixing bowl of a stand mixer. Set aside and allow to get frothy, about five minutes.
  2. Add salt, oil, and flour to the yeast mixture. Using the dough hook, mix on low speed for about 6 minutes until the dough is smooth. It should spring back if you press it with your finger and should not tear when you pull it. If it leaves an indent or tears when pulled, knead for a couple more minutes. Once it’s ready, place in an oiled bowl and cover with plastic wrap or a clean damp dish towel to rise for 1 ½ hours or until doubled in size.
  3. Once doubled in size, punch the dough down and turn out onto the counter. Divide into 8 equal sections and form them into balls. Using your thumb, press it through the center of the ball and stretch it out to form the bagel ring. You may feel like you’re stretching it out too much, but the bagels will proof larger as they are boiled and baked, so the center of the ring needs to be larger than you want it after all the baking is said and done. Set the rings aside to rest for 15 minutes.
  4. Preheat the oven to 425.
  5. Bring water and honey to boil. Being careful not to over crowd the pot, as the bagels will expand as they boil, boil the bagels for 1 minute on each side. After removing from the boiling liquid, add any desired toppings while the dough is still tacky.
  6. Bake for 25 minutes. Cool completely.
  7. Toast if desired and serve with your favorite toppings.

Notes

  • the proofing process can be sped up by placing the bowl of dough covered with a clean damp dish towel in a warm oven set at 150 degrees. It should be doubled in size in about 1 hour.
  • Instead of honey you may use 2 tablespoons of barley malt syrup or 1 tsp of baking soda in the boiling liquid.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 68g (23%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 1g (5%) Trans Fat 1g Sodium 301mg (13%) Potassium 83mg (2%) Fiber 2g (8%) Sugar 21g (42%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 8bagels

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbohydrates 68g 23%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 301mg 13%
Potassium 83mg 2%
Fiber 2g 8%
Sugar 21g 42%
Vitamin C 1mg 1%
Calcium 16mg 2%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.