Servings
Font
Back
Homemade Bagel Recipe
5 from 66 votes

Homemade Bagel Recipe

This Homemade Bagel Recipe uses a dough enriched with barley malt syrup, active yeast, bread flour, and sea salt to create a chewy, golden bagel. The dough undergoes an initial rise, shaping into rings, then a brief boil in malt-infused water sets the crust before baking, resulting in characteristic bagel texture and flavor. The malt syrup added both to the dough and boiling water lends a slight sweetness and helps develop a shiny crust. The recipe yields 12 bagels, ideal for customizing with toppings or fillings once baked.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr 15 mins
Servings: 10
Calories: 246 kcal
Course: Breakfast, Bread
Cuisine: German, American

Ingredients

  • 375 grams water 115° to 118° F or 1 3/4 cups, warm
  • 16 grams barley malt syrup + 1/3 cup, or brown sugar, quantity approx 1 tablespoon
  • 10 grams active yeast quantity approx 1 tablespoon
  • 660 grams bread flour quantity approx 4 1/4 cups
  • 6 grams sea salt quantity approx 1 teaspoon

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
  2. Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
  3. Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
  4. Place the dough in a bowl with a lid and place in a warm place for 60-90 minutes or until it has doubled in size.
  5. Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
  6. Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
  7. In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML barley maly syrup to a large pot and bring to a boil.
  8. Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
  9. Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
  10. Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
  11. Cool on a rack until room temperature and serve.

Notes

  • These bagels can be made up to 2 days in advance and kept covered at room temperature or refrigerated before serving.
  • Store finished bagels covered at room temperature for up to 4 days, refrigerated for up to 60 days, or frozen for up to 3 months; thaw frozen bagels in the refrigerator for about 1 day before eating.
  • If barley malt syrup is unavailable, brown sugar can substitute in the dough, and molasses or honey can replace malt syrup in the boiling water.
  • For using a sourdough starter, use about 10-15% of the flour weight and follow recommended folding and shaping methods before proceeding.
  • Instant yeast allows skipping the yeast activation step: mix all ingredients together and proceed.
  • Bread flour with higher gluten content is preferred to achieve chewy bagels; if using all-purpose flour, reduce water by approximately 7%.
  • For proofing, placing the covered dough in an oven with the light on and door cracked provides a suitable warm environment.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 49g (16%) Protein 8g (16%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 237mg (10%) Potassium 76mg (2%) Fiber 2g (8%) Sugar 1g (2%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 49g 16%
Protein 8g 16%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 237mg 10%
Potassium 76mg 2%
Fiber 2g 8%
Sugar 1g 2%
Calcium 12mg 1%
Iron 1mg 6%

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